My Grandma Lucy has an outstanding Eggplant Parmesan recipe, so I finally decided to try my hand at it. Well, with one little modification: I used zucchini in eggplant’s stead. And I’ve got to say, it was still reeeal good.
A surplus of zucchini
Her original recipe goes as follows (verbatim):
- Eggplants–wash
- Eggs
- Olive oil
- Bertolli jar sauce with wine!
- Mutsarella cheese
- Grated Romano cheese
Slice approx. 1/4″ thick or if preferred, a little thicker. In a 12″ skillet, cover bottom of pan with olive oil. Dip sliced eggplant in bowl of 4 or more beaten eggs. Put into eggs garlic powder, garlic salt, and black pepper. Also add either milk or water. Brown eggplant and put in a strainer to let some of the oil drip into bowl under strainer. When all the eggplants are cooked, let them drain for a while. In the meantime, either in the same skillet (after it is cleaned) cover the bottom of skillet with sauce, then make layers of eggplant. On top of each layer, put slices of Mutsarella cheese, spread sauce over layer and throw grated Romano over all that. Cover with a lid and cook until Mutsarella is melted!
Then there’s this adorable drawing that shows you how to lay the sliced eggplant and “Mutsarella” into the pan:
Like so
Well, my version turned out like this, and it was delicious!
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- Frying zucchini
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- All the elements combined
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- Buon Appetito!
For another killer Lucy original, check out this entry to see the master (and her apprentice) at work.
short for molybdenum 