Inside Out Eggplant Parmesan
About 5pm tonight, I finally snapped. Eggplant Parmesan, again.
Not wanting the kids to revolt, they had their's in the traditional way, but our's took a decidedly odd turn.
The eggplants were cut about 3/4" thick and then split in half again about 3/4 of the way through, creating a pocket. Then they were salted inside and out for 30 minutes, rinsed, drained and patted dry. The eggplants were then stuffed with sort of a modified cassoulet sauce (onions, garlic, soyrizo, white beans, tomato sauce, soy parmesan) and dipped into a Fritto Misto type batter (flour, soda water, salt, pepper, cayenne), and then into the deep fryer at 375F until golden (about 4-5 minutes), finally drained on paper towels.
They came out looking like a giant burger or an eggplant UFO, but inside everthing was cooked through, none of the ingredients leaked out and the batter stayed nice and crispy through out the meal with the addition of the leftover sauce on top of the eggplant...
Tuesday, March 07, 2006