Friday, 20 January 2017 13:07 Written by John Reardon
Hello my Foodie Friends. The winter months are a great time to make those heartier dishes that stick to your ribs. One of our favorite dishes is Eggplant Parmigiana. When my wife Paula was at the end of her due dates for our children, she was always encouraged by the Italian women in the family to eat Italian food to induce her labor. We won’t promise you that by eating eggplant parmigiana you are guaranteed to go into labor, but according to some of the old Italian wives tales, it may be just the trick to get your baby’s show on the road. Ironically enough, Paula did eat Eggplant prior to each time she went into labor (early or not). Making Eggplant Parmigiana can be a tedious task of slicing and prepping. Do you have a mandoline hiding in the back of your pantry, just begging to be used? Essentially, you can accomplish much of a mandoline’s work with a steady hand and a sharp knife. However, when slicing up zucchini ribbons, slicing eggplant or shredding brussels sprouts, mandolines cut prep time down significantly and promise consistent, even results. And they’re fun to use! Especially when you need to create consistently thick or thin slices for your favorite recipe. At Compliments to the Chef, we carry several different brands of mandolines. The OXO Good Grips mandoline is a perfect tool for home chefs. It is a trusty tool through thick and thin (produce). Slice or julienne cucumbers, potatoes and more with a turn of the comfortable dial on the Chef’s Mandoline Slicer. The included food holder protects hands and the stainless steel blade quickly makes even slices. All blades store safely on board and are removable for easy cleaning. We also carry a mandoline by Chef’n. The design of the Pull’n Slice Mandoline is unlike any other — keeping food still while the deck moves to slice. With this easy-to-use mandoline hands and fingers stay away from sharp blades at all times. Equipped with four thickness settings and straight, French fry and julienne blades, the mandoline produces a variety of popular cuts with precision. Use the collapsible hand guard to get the most out of every tomato or cucumber. Most mandolines come with three or four slicing blades beyond the basic blade. These allow you to slice paper thin, a little thicker (think potato chips), thick julienne (think french fries), and thin julienne. If you’re not sure how your blades will slice, invest in a few potatoes and try each setting out. It’s usually a good idea to have a few extra veggies on hand when you’re learning to use your mandoline as well so you can get the hang of the whole process. Here is a wonderful recipe for Eggplant Parmigiana. YIELD Makes 8 main-course servings ACTIVE TIME 1 hour TOTAL TIME 2 1/2 hours INGREDIENTS • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds using a mandoline or slicer • 3 1/4 teaspoons salt • 5 lb plum tomatoes • 1 1/2 cups plus 3 tablespoons olive oil • 2 large garlic cloves, finely chopped • 20 fresh basil leaves, torn in half • 3/4 teaspoon black pepper • 1/4 teaspoon dried hot red pepper flakes • 1 cup all-purpose flour • 5 large eggs • 3 1/2 cups panko * (Japanese bread crumbs) • 2 oz finely grated Parmigiano-Reggiano (2/3 cup) • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced PREPARATION 1. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. 2. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. 3. Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes. 4. Put oven rack in middle position and preheat oven to 375°F. 5. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl. 6. Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer. 7. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain. 8. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano. 9. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Enjoy making your favorite recipes with the use of a tool that can make life easier for you through thick or thin (slices)! Stop by Compliments to the Chef located at 46 Marion Avenue for cool tools for cooks. If you are waiting for a new little one to arrive (maybe try some Eggplant to get things moving along!!). Even not, Eggplant Parmigiana is delicious. Put on some Italian music and sing while you are cooking. Remember Foodie Friends, “Life Happens in the Kitchen”. Take care. John and Paula
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