I periodically forget that my wife likes just simple meals. I like to experiment with miso, soy, ginger, and a lot of other Asian flavors. She reminded me recently that she likes my take on eggplant Parmesan. Combination of quick food and good flavors. In addition, she has super high metabolism which means that I need to provide more than just some eggplant and sauce. So, tonight we fried some eggplant, made a red sauce (Italian gravy), and sauteed some chicken. I started with the sauce so that it could cook for as long as my son could handle it. Next, make the eggplant. Put the eggplant in the oven on low heat to keep it crisp but making the inside the perfect texture. Finally, saute some herbed chicken. For the sauce:
- 1 sweet onion, finely diced
- 6 cloves of garlic, minced
- 1 can tomato puree (28 oz)
- large handful of basil shredded
- glug of olive oil
Saute the onion and garlic in olive oil. When the onions become translucent (10 minutes) add tomatoes and basil. Cook over low heat until dinner is ready (45 minutes – 1 hour).
For the the eggplant:
- 1 eggplant cut into at most 1/4 inch slices
- salt
- 1 C. flour
- salt and pepper
- 5 eggs, beaten
- Panko
- Many glugs of olive oil for frying
Cut eggplant thinner than you think you should. My wife reminded me that I usually make it thinner and cut everything in half. Set sliced eggplant on paper towels with salt for at least 20 minutes and up to an hour. This takes a ton of moisture out and makes it crispy. Dry off eggplant and dredge in flour, salt and pepper. Then eggs, then panko. Put in pan with 1/4 inch of olive oil and fry for about 3-5 minutes on each side. Preheat oven to 200 degrees. As you make the eggplant, place crispy eggplant in oven with rimmed sheet pan and wire racks on top. Make sure that they stay in the oven for at least 15 minutes (this is the only trick I know for eggplant). It makes it crispy on the outside and soft and luxurious on the inside.
After you have finished with the eggplant. Coat the about 1.5 lbs of chicken thighs in:
- salt
- pepper
- garlic powder
- oregano
Saute in chicken in the leftover oil from the eggplant. Cook about 5 minutes per side and cover on second to make sure it is done in the middle. I have a problem with under cooking chicken and make sure I err on the side of caution.
To serve, place eggplant and chicken on plate. Top with sauce and a little Pecorino Romano cheese. And both wife and son asked for seconds on the eggplant. Dad win.
Working Dad Cooks 