Post by choupiquer on Apr 26, 2017 19:03:15 GMT -5
Made the bolognese sauce with garlic, anchovies, fresh oregano, onions, bell pepper, celery, crushed red pepper, olive oil, ground beef, green olives, fresh basil, bay leaves, tomato paste, crushed tomatoes, salt and pepper.
Got a couple of medium eggplant and sliced them longitudinally with just the tip of a paring knife every inch or so before cutting them into discs. This process allows you to keep the skin on and prevents the skin from coming out like a rubber band when you get a fork full.
In a dry nonstick pan I seared the discs on med hi heat with just a little salt just until they get a light brown color.
In a foil pan, I put a spoonful of the sauce, then the seared eggplant, then a mixture of ricotta with egg, lemon zest, mozzarella, parm, salt and pepper. Then more sauce, eggplant, ricotta, etc............... until the pan is full. three layers of eggplant total. Top it off with more mozzarella and bake for 30 minutes at 350.
I had enough sauce to make 4 of these so I boiled some lasagna noodles and made two of the traditional dishes. They freeze really well.
When we do eggplant parm, the eggplant gets sliced very thin. We then lightly salt and stack them in a colander with some weight on top for about 4-6 hours. This will get rid of most of the water in the egglant and the bitterness. We then pat dry, bread, and fry like normal.
Will be trying this soon. Do you have a gumbo recipe? Are you a file or an okra fan. I had a gumbo on a cruise recently where the okra turned into little sticks in your mouth. I am guessing it's case of undercooking but I wanted to check with you. Your recipes I have tried so far are excellent. Sorry I digress. I will be trying the eggplant lasagna soon.
Good to see someone (fishwife) is taking care of fish head. I failed to take pictorials of all of the different dishes we made in Pelican ( too much beer, tequila, rum, bourbon, etc.) so I'll have to shoot from the hip. I think your okra in that probably faux gumbo was from large pods as they are very fibers and tough. Personally, okra is only good for pickling and never makes its way into my gumbos. I will post a basic chicken and andouille gumbo for you. You will be able to convert it into a seafood gumbo simply by adding shrimp, crab, oysters, calamari, conch, or any other seafood you have on hand.
Choupi this is a lovely recipe and is now part of my arsenal. I do a Lebanese Sheikh El Mahshi which is a similar stuffed eggplant dish but this is a new family favorite. Fishhead Ah so we are assuming personas are we? Then yes I can take directions AND I actually read them. lol