Ah, the last supper (you'll forgive the term) of the Nine Days, and what better way to get ready for the fast
than a classic Eggplant dish. Of course the REAL last supper before the fast is simply a hard-boiled egg and some bread (traditionally dipped in ashes, but I don't have a good recipe for ashes).
My choice - Eggplant Parmesan, with a definitely Jewish twist.
For starters I slice the eggplant, salt it liberally, and let it sit for an hour. I've been told its an old wive's tale that you have to do that ... well, guess I'm an old husband.
Now for the Jewish magic - the breading. Matzoh meal! And in fact not just any old matzoh meal this time. I still have some 18 minute and Shumrah Matzoh meal left over from Passover, just begging to be used.
Added to the Matzoh meal - a pile of wheat germ (for a delicious nuttier flavor and some obscure health reasons), a bunch of sweet Hungarian Paprika, and if I have any around some garlic powder (usually I only have 'real' garlic on hand). The eggplant is then washed off, coated with the matzoh meal mixture, dipped in beaten egg, and then coated again in the matzoh meal.
Next we brown it in hot oil - Canola is my suggestion (Wesson brand today).
To put it all together we need some sauce and cheese. I use about a quart of tomato sauce per eggplant, and the choice of sauce is endless. Tonight its Marinara, another time it might be garlic and mushroom, etc
. First a little sauce in the bottom of the pan, then a layer of the fried eggplant, then more sauce to cover. Next comes a layer of sliced mozzarella cheese. Now a second layer of fried eggplant, sauce to cover it all, a final layer of sliced cheese. Finally, at my wife's suggestion, a sprinkled of mixed shredded mozzarella and cheddar. In all two eggplants, two quarts of tomato sauce, about 12 ounces of cheese (six slices of packaged sliced mozarella, since in this burg I can't get fresh sliced), a handful of shredded cheese, to fill a half steam table tray.
About 45 minutes in a 325F oven (I use a toaster oven for dairy) ... and perfect eggplant parmesan. Well, I hope its perfect.
For sides ... choose a veggie, a salad, perhaps some pasta ('m partial to green noodles in garlic butter sauce). Ah...and some Merlot to wash it down.
than a classic Eggplant dish. Of course the REAL last supper before the fast is simply a hard-boiled egg and some bread (traditionally dipped in ashes, but I don't have a good recipe for ashes).My choice - Eggplant Parmesan, with a definitely Jewish twist.
For starters I slice the eggplant, salt it liberally, and let it sit for an hour. I've been told its an old wive's tale that you have to do that ... well, guess I'm an old husband.
Now for the Jewish magic - the breading. Matzoh meal! And in fact not just any old matzoh meal this time. I still have some 18 minute and Shumrah Matzoh meal left over from Passover, just begging to be used.
Added to the Matzoh meal - a pile of wheat germ (for a delicious nuttier flavor and some obscure health reasons), a bunch of sweet Hungarian Paprika, and if I have any around some garlic powder (usually I only have 'real' garlic on hand). The eggplant is then washed off, coated with the matzoh meal mixture, dipped in beaten egg, and then coated again in the matzoh meal.
Next we brown it in hot oil - Canola is my suggestion (Wesson brand today).
To put it all together we need some sauce and cheese. I use about a quart of tomato sauce per eggplant, and the choice of sauce is endless. Tonight its Marinara, another time it might be garlic and mushroom, etc
. First a little sauce in the bottom of the pan, then a layer of the fried eggplant, then more sauce to cover. Next comes a layer of sliced mozzarella cheese. Now a second layer of fried eggplant, sauce to cover it all, a final layer of sliced cheese. Finally, at my wife's suggestion, a sprinkled of mixed shredded mozzarella and cheddar. In all two eggplants, two quarts of tomato sauce, about 12 ounces of cheese (six slices of packaged sliced mozarella, since in this burg I can't get fresh sliced), a handful of shredded cheese, to fill a half steam table tray.About 45 minutes in a 325F oven (I use a toaster oven for dairy) ... and perfect eggplant parmesan. Well, I hope its perfect.
For sides ... choose a veggie, a salad, perhaps some pasta ('m partial to green noodles in garlic butter sauce). Ah...and some Merlot to wash it down.
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