Morsels and Musings: eggplant parmigiana

Eggplant is my secret love. I sneak it in whenever I can.

Jonas, the vegetarian, despises eggplant. He abhors the texture and protests at the taste.

Imagine being a vegetarian and not liking eggplant? It's a disability. Truly.

Usually, when Jonas isn't home, I take the opportunity to cook fish or meat but one night I seized the chance to use eggplant. And the best eggplant dish of all has got to be eggplant parmigiana.

Nonna would make the most delectable melazane all parmigiana and we'd all fight over it. Except for Ludo, whose gluten intolerance meant Nonna used rice flour and made Ludo her own sacred batch.

Inspired by memories of Nonna's melanzane, I decided to make my own eggplant and cheese bake. The results were magnificent and I ate 3 servings! Jonas found some leftovers when he came home and ate them, declaring it was so good he could forget that it was eggplant.

High praise indeed.

Melanzane alla Parmigiana

Anna’s very own recipe. Serves 2 as a side dish or 1 as an indulgent dinner.
Ingredients:
1 medium eggplant
1 egg, whisked
½ cup fine breadcrumbs
½ cup shredded mozzarella
½ cup grated parmigiano
Seasoned flour, for dusting
Oil, for frying
Salt
Sauce:
300ml passata (tomato sauce)
1 dried small red chilli, sliced finely
2 garlic cloves, crushed
¼ cup white wine
1 teaspoon dried oregano
Olive oil
Pinch each of salt, pepper and sugar

Method:
1. Preheat oven to 180’C

2. Slice eggplant into 1.5cm rounds. Dust with salt and sandwich between two paper towels and cutting boards weighed down with cans. This will draw out some of the extra moisture in the eggplant.

3. Meanwhile make the sauce. In a pan with a lid, heat the olive oil and fry the garlic and chilli until softened.

4. Add the white wine and bring to the boil. Evaporate the alcohol for 2 minutes then return to a low heat.

5. Add the oregano, passata, salt, pepper and sugar then simmer gently with the lid on.

6. Start heating oil to shallow fry eggplant.

7. Remove the eggplant, wash off the salt and pat dry with paper towels.

8. Dust eggplant slices with seasoned flour, then dip in egg and coat with breadcrumbs. Drop into the oil and cook until golden brown on both sides (3-4 minutes). Don’t over crowd the frying pan and be sure to drain finished slices on paper towels.

9. In a baking dish, coat the base with a little tomato sauce. Layer eggplant in a single layer, slightly overlapping each other.

10. Cover with mozzarella and then parmigiano and bake in the oven for 15-20 minutes or until cheese has melted and is starting to brown on the edges. Serve with crusty bread and a good glass of wine.

Eggplant are part of the Solanaceae, or nightshade, family that includes tomatoes, bell peppers and potatoes.

They grow hanging from vines and have a bitter taste and spongy texture. Originally they were used as a decorative plant because the bitterness of the original cultivars made people believe that eating them would cause insanity, leprosy and cancer.

Once cultivars lost their bitter taste, in the 18th century, they soon became very popular.

Eggplants are native to India but it’s believed they were first cultivated in China (5th century B.C.E.) where the first written record was recorded in an ancient agricultural treatise.

Given the numerous Arabic names for eggplant, but the few Greek and Latin names, it is believed that eggplant was introduced to Europe, during the Middle Ages, through North Africa then the Mediterranean.

Even in the English speaking world the name of this vegetable is debated. In the UK it’s known as aubergine, in the US, Canada, Australia and New Zealand we call it eggplant and in South Africa they call it by its Indian name brinjal.

Eggplants contain phytonutrients, many of which have antioxidant activity. For instance nasunin, which is found in eggplant skin, is believed to be a potent antioxidant and free radical scavenger that protects cell membranes. Chlorogenic acid, also found in eggplant, has anti-cancer, antimicrobial, anti-cholesterol and antiviral properties.

Wikipedia says wggplants are a high source of “dietary fibre, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin.” Yep, I believe it.

On the negative side, eggplant is among the few foods that contain measurable amounts of oxalates, meaning people with kidney or gallbladder problems should avoid eating eggplants, which may cause stones.

Eggplant also contains more nicotine than any other edible plant, however you’d need to eat 9kgs (20lbs) to get the same levels as one cigarette.

Eggplants come in a variety of colours, shapes and sizes. When purchasing, choose onbe that is firm and heavy for the size, has smooth and shiny skin with vivid colouring.

According to Wikipedia, today the top producers are, in order: China, India, Egypt, Turkey, Indonesia, Iraq, Japan, Italy, Sudan and the United Kingdom.

This is my contribution to Weekend Herb Blogging, hosted by Susan from the Well Seasoned Cook.

6 comments:

AnonymousTuesday, 24 February, 2009
That looks incredibly delicious. I'll have to try it on my partner - another vegetarian who can't stand eggplant. You're right, it's a serious limitation!
Laurie ConstantinoTuesday, 24 February, 2009
Wow, it's so hard to imagine not liking eggplant. Especially a vegetarian. Your Eggplant Parmigiana looks really very tasty. Wish I could nab some leftovers!
SusanWednesday, 25 February, 2009
Anna, that is some gorgeously glowing casserole you've got there.

I adore aubergines, and a fine classic recipe always rouses a hearty reception.

Thank you for your WHB recipe!
UnknownFriday, 27 February, 2009
Made this one tonight, turned out pretty good. I think maybe our eggplant was bigger than the one used in the example, had to double and triple up on some things to cover it all. Anyway, thanks for the tasty dinner idea :)

Chris and Rebecca, Chicago, IL
test it commFriday, 06 March, 2009
That looks really tasty!
RumelaFriday, 15 May, 2009
The eggplant parmigiana dish looks good. I am sure it will taste as good as the picture. the flavor can be enhanced by adding a spoonful of clarified butter. Garam masala will add a richer flavor. thank you for shearing your post.

Thanks for saying hello. It's great to know there are people out there in cyberspace!

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Wednesday, 18 February 2009

eggplant parmigiana

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