Our Family “EGGPLANT PARMESAN” RecipeThank you all so much for your encouragement to continue the Chef Nanny Bubby blog. Here is the second blog post with the highly requested Eggplant recipe that was inspired by my son-in-law Conor. Enjoy each meal! Any questions be sure to write and I will be happy to assist. INGREDIENTS: 3 Large Eggplants 2 Jars Rao’s Arrabiata Sauce 2 Cups Fresh Basil leaves whole 3 cups Shredded Mozzarella 2 cups freshly grated Parmesan 1 12 oz. package Trader Joe’s Quattro Formaggio 6 oz. angel hair or spaghetti or linguine (chef’s choice)DIRECTIONS: Lay down foil on the grill surface of the BBQ covering the grill totally. Spray with Organic Olive Oil Spray. Slice the eggplant at an angle and then spray all the eggplant slices with olive oil covering generously. Place the sprayed side down on the foil and grill until a caramelized brown. Before turning and grilling the other side, spray the tops of the eggplant with olive oil before turning. Once the second sides are browned, start pulling the slices off the grill and place them in a Dutch Oven pot. (My favorite is Le Creuset). Lay the pieces on top of each other so they begin to steam each other. When all pieces are in, put the top on and let them steam and cool in the pot to the perfect slippery consistency about 20 minutes.
While the eggplant is cooling cook the pasta according to box directions and cook al dente, about 1:30 less than suggested. Once the eggplant has cooled take them out of the Dutch oven. Toss the pasta with the Arrabiata sauce lightly and place at the bottom of the Dutch oven. This technique, with pasta on the bottom, keeps the eggplant and cheese from sticking to the bottom of the pan.
Begin layering the eggplant on top of the pasta. Place a full Basil leaf facing up on each slice of eggplant. Cover the basil and eggplant completely with the first layer of mozzarella.
Cover the entire eggplant and basil with the first layer of mozzarella.
Cover the cheese totally with the Arrabiata sauce.
Begin the layering again starting with the eggplant and this time use the Quattro Formaggio instead of the mozzarella. Continue layering alternating between the mozzarella and Formaggio or combine the two. You be the artist.
End with the Parmesan cheese on the top layer. Bake at 350 degrees for about 25 minutes or until bubbling. Always let it cool and have a chance to solidify before serving (about 20 minutes). Place a fresh basil leaf on top as garnish and serve in the Dutch oven.
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