{"id":8228,"date":"2013-12-31T14:39:43","date_gmt":"2013-12-31T14:39:43","guid":{"rendered":"https:\/\/maverickphilosopher.blog\/index.php\/2013\/12\/31\/quick-eggplant-parmigiana\/"},"modified":"2013-12-31T14:39:43","modified_gmt":"2013-12-31T14:39:43","slug":"quick-eggplant-parmigiana","status":"publish","type":"post","link":"https:\/\/maverickphilosopher.blog\/index.php\/2013\/12\/31\/quick-eggplant-parmigiana\/","title":{"rendered":"Quick Eggplant Parmigiana"},"content":{"rendered":"

To make it right is a royal PITA. First I make a killer sauce from scratch, a Bolognese or something pork-based.  That's plenty of work right there.  Then I cut an eggplant lengthwise<\/em>, run the slices through egg wash, bread 'em and fry 'em in olive oil.  Extra virgin, of course.  Why monkey with anything else?  Then I make a  casserole with the cooked eggplant slices, intercalating  plenty of sauce and mozarella and other cheeses between the slices.  Then into the oven, covered,  at 350 for 35-40 minutes until bubbly hot.  <\/span><\/p>\n

To make the one-pan quick version, crosscut<\/em> the eggplant (so that it fits better in a large skillet) and fry with olive oil at moderate-high to high heat.  Eggplant sucks up oil something fierce, so keep adding the stuff. Don't worry, it's a good fat.  After all the pieces are cooked to the point of tenderness, set them aside to 'rest.'  Now, in the same pan, add more oil and saute  a blend of chopped onion, garlic, green peppers, and sliced mushrooms.  When that mixture is tender, layer on the eggplant slices with mozarella and a store-bought sauce.  There is no need to grate the mozarella, just slice it with a sharp knife.  It melts readily.  Dump in the usual spices: fresh-ground pepper, oregano, basil.  Cover, and let simmer at low heat until you have a nice molten mess of vegetarian chow:<\/span><\/p>\n

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Serve with pasta, but you must absolutely avoid the Seven Deadly Sins of Pasta<\/a>. Otherwise, I kill you. I prefer capellini, but it's all good.  The true aficionado avoids oversaucing his pasta, and he doesn't mix pasta and sauce together a priori<\/em> as it were.  Do that, and I kick you, a posteriori<\/em>.  A trencherman true  throws some sauce on top of the pasta and adds a little more or a lot more extra virgin olive oil.  Freshly grate some Romano or Parmesan cheese on top of that.  No crap out of a cardboard cylinder.   Then add a green garnish to set it off  such as Italian or American parsley, or, as I did last night, cilantro for a Southwestern accent.  Fresh from the garden.  Yes, you can actually grow stuff in Arizona in late December, which is another reason why Arizona is a terminus ad quem<\/em> of Continental migration as oppose to a terminus a quo<\/em> such as Minnesota.  Some places are for leavin' as some are for arrivin.' You should get something that looks like this. Serve on a big white plate.  Enjoy with a glass of Dago red.  Not as good as the real thing, but good enough, especially on the second day, reheated.
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\"IMG_0926\"<\/a><\/span><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

To make it right is a royal PITA. First I make a killer sauce from scratch, a Bolognese or something pork-based.  That's plenty of work right there.  Then I cut an eggplant lengthwise, run the slices through egg wash, bread 'em and fry 'em in olive oil.  Extra virgin, of course.  Why monkey with anything … Continue reading “Quick Eggplant Parmigiana”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[154,71],"tags":[],"class_list":["post-8228","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","category-varia"],"_links":{"self":[{"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/posts\/8228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/comments?post=8228"}],"version-history":[{"count":0,"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/posts\/8228\/revisions"}],"wp:attachment":[{"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/media?parent=8228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/categories?post=8228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maverickphilosopher.blog\/index.php\/wp-json\/wp\/v2\/tags?post=8228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}