eggplant, eggplant parmesan, goop, Gwyneth Paltrow, home cooking, Italian
Comments 2

Gwyneth Paltrow’s “best eggplant parmesan”

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Gwyneth Paltrow has been in the news recently because other authors were upset that she attended a book signing event in the Hamptons and claimed she hijacked the event. She has also been accused of having ghostwriters for her cookbook. Well I’m here to say- leave her alone! I’ve always liked her and don’t understand why people hate her so much. Just stop hating and start eating! In light of the Gwyneth news, I was inspired to try some of her recipes to see if they are any good. The first recipe I chose was her “Best Eggplant Parmesan” and let me tell you.. it was delicious! It is a very simple recipe and the eggplant and cheese just melts in your mouth. The only hard part is how to stop myself from finishing the entire dish that feeds four… 😛

recipe for Best Eggplant Parmesan
http://www.goop.com/journal/make/35/giancarlo-giametti

Serves: 4
Time: 1 hour

Ingredients:
•4 small eggplants (about 2 1/2″ in diameter) or 3 regular eggplants
•Coarse salt
•1 cup unbleached, all-purpose flour
•Olive oil
•2/3 cup of your favorite tomato sauce*
•1 large ball fresh mozzarella (about 4 1/2 ounces)
•Small handful of basil leaves, roughly torn
•3/4 cup finely grated parmesan (about 2 ounces)

Preparation:
Slice the eggplants into about 1/3″ discs. Sprinkle slices with a small pinch of coarse salt on each side and place in a single layer between two clean kitchen towels. Place a cookie sheet on top and weigh down with something heavy (a few cans of beans or tomatoes will do). Let the eggplant sit for 20 minutes.

Preheat the oven to 350°F.

Lightly dredge the eggplant slices in the flour. Heat 1/4″ of olive oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the eggplant slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the eggplant on paper towels and repeat in batches until all of your eggplant is cooked, adding more oil as necessary.

In a 13″ x 9″ baking dish, arrange as many slices of eggplant as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan. Continue the layers, evenly distributing all the ingredients, until everything is used up.

Bake for 25 to 30 minutes or until the cheese is melting and bubbling and the house smells divine.

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2 Comments

  1. Roberta DiRamio says

    This is the way a true Italian makes eggplant parmigiano. Try it without baking like a casserole. Just spoon the tomato sauce over the fried eggplant and spindle with the parmigiano and basil . Yum!!

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