Tuesday, July 17, 2012

Louie's Cooking Class: Eggplant Parmesan

Ooh la la, eggplant parmesan. Since Chef Louie has improv written into her set, I went ahead and did some of that myself. I peeled some epplant (the Japanese) but not all. I dredged the in (Dukes) mayo and breadcrumbs (Panko) and then roasted all that at 350 F for 30 min. Afterwards I layered eggplant, kale (lots in my garden), sauce and various cheeses (gouda, drunken goat, parmesan and eventually mozarella). I cooked it "a while" at 350 F. It seems massive and thick. I'll let it cool and cut it up into freezable portions so I can enjoy it a while.

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