Cooking Corona Style

Eggplant Parmesan

So I made eggplant Parmesan last night. Best and Worst egg plant Parmesan I have ever tasted! Let me explain. I used some egg plant that I admit has been in the refrigerator for a while. When you see the pictures of it I think you’ll understand. Huge mistake! Huge.

I spent an hour making this dish which is unusual for me because

I prepare most of my meals in under 15 minutes.

The eggplant was basically in edible… You know how eggplant can be a little chewy sometimes? This was not that. This was like chewing on a piece of gristle that was never ever going to be something you wanted to swallow.

On the other hand, the sauce was divine! LOL But the eggplant was a bust .

I did scrape off the delicious sauce. My thinking was that if the egg plant didn’t make me sick, the sauce should be fine and I could use it on something else. That was last night and this morning, no problems! So I intend to use the sauce on something else. Maybe I’ll even buy a fresh egg plant… What a novel idea 🙂

I am going to blame this on COVID-19. I think it’s better to do that than judge myself. Had I not been trying so hard to use up produce rather than waste it, given how difficult it is right now to get fresh produce, I would have simply thrown the egg plant away. But because it is so hard to get to the grocery store, and I’m trying so hard not to waste anything, I thought I’d give it a shot. Again big mistake. If it looks too old, it probably is too old.

Here is the recipe and here are the pictures to go with it.

2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
1 Tbsp extra virgin olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz Marinara (I combined the Marinara and pizza sauce because I had some leftover marinara and it wasn’t quite enough so I used it with some pizza sauce which I had on hand.
Adobo seasoning to taste.
1 tbsp Italian herb mix
Freshly ground black pepper
1 1/2 cups almond flour
1 1/4 cups grated Parmesan cheese, divided
4 eggs, beaten (more if needed)
1/4 cup extra virgin olive oil (if you don’t have parchment paper to line your pan)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices (I used 100% grass fed organic Valley mild cheddar cheese and combined it with the Parmesan cheese. It was delicious!)

Preheat oven to 350

I only made half of this recipe which I got online and adapted go the ingredients that I had and I substitute almond flour for regular flour because I’m doing keto currently,

1.Peel the eggplant.

2.Slice thin. Sprinkle with salt and leave to sit out for an hour or two. This releases some of the moisture in the eggplant.

3. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

4.Dry the Parmesan slices off after they have been sitting for a while with the salt.

5. Dip them in the egg and then you’re breading mixture

6. Place them on a cookie sheet with the parchment paper or olive oil

7. Bake for 10 minutes or until tender.

8. Spread the sauce on the bottom of a 9 inch baking dish and layer slices of eggplant followed by the grated cheese and the Parmesan mixture

9. Repeat twice or three times depending upon how much eggplant you have.

10. Top the dish off with more cheese

11. Bake at 350 for 40 minutes


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