It’s been a while since I’ve gotten together with my mom for some good ol’ Italian Home Cooking . However, last Sunday Pete and I got both sets of parents together for a meeting of the minds to discuss the wedding and it gave my mom and I some time together in the kitchen.
When I arrived at my mom’s, she had already started the Stuffed Eggplant recipe because she had done some of it the night before. Therefore there’s a few parts that I do not have photographs of. I walked in to this:
But before you can get here, you need to thinly slice the eggplant the night before. Soak with salt and leave out in room temperature.
The next morning wash all of the salt off of your eggplant slices. Fry each slice very quickly in oil, no longer than a minute. You want to get them soft, not crispy, so this should be super quick. Then, pat down to drain the oil.
Now you are ready for the step shown above. Stack as follows: eggplant, mozzarella, proscuitto, mozzarella, eggplant.
Repeat until all stacks are ready.
Next, have two bowls ready: one filled with flour and the other with egg.
You also want to have a large pan heating up some vegetable oil.
Working one stack at a time, dip into the flour…
..then the egg.
I know some people may be wondering flour first? But yes. That’s just how we roll.
It’s been a while since I’ve gotten together with my mom for some good ol’ Italian Home Cooking . However, last Sunday Pete and I got both sets of parents together for a meeting of the minds to discuss the wedding and it gave my mom and I some time together in the kitchen.
When I arrived at my mom’s, she had already started the Stuffed Eggplant recipe because she had done some of it the night before. Therefore there’s a few parts that I do not have photographs of. I walked in to this:
The next morning wash all of the salt off of your eggplant slices. Fry each slice very quickly in oil, no longer than a minute. You want to get them soft, not crispy, so this should be super quick. Then, pat down to drain the oil.
Now you are ready for the step shown above. Stack as follows: eggplant, mozzarella, proscuitto, mozzarella, eggplant.
Repeat until all stacks are ready.
Next, have two bowls ready: one filled with flour and the other with egg.
You also want to have a large pan heating up some vegetable oil.
Working one stack at a time, dip into the flour…
..then the egg.
I know some people may be wondering flour first? But yes. That’s just how we roll.
Plop those bad boys into the frying pan!
Flip over when the first side is crispy.
Yum yum yum! Enjoy your stuffed eggplant!