Skip to main content

Featured Post

فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو میت بال پسته و ترخون با سس انار کوفته ترکی~سس نان و گردو میت بال یونانی در سس لیمو کباب تابه ای یونانی

Uncle Lenny's eggplant Parmesan


Uncle Lenny, a retired lawyer from Brooklyn, is currently editing my upcoming cookbook. Besides being my editor, a cool grandfather, an essay writer, Lenny happens to be an excellent cook who has been participating in some of New York's home-cooking clubs for a very long while. A number of his signature dishes are dearly loved and very popular among our family and his friends; this eggplant-parm is surely one of such. Unlike the average eggplant-parm, Lenny's creation is firm, not saucy, and has an almost meaty texture; a slice of which therefore keeps a perfect rectangular shape. The key to his success is the pre-baking of the bread crumb coated eggplant slices. Baked until almost dry, such eggplant slices act like lasagna noodles. The rough and dry surface of the noodles suck in the Marinara sauce, like a black-hole sucking in the light.

Ingredients:
2 large Italian eggplants, cut into thin lengthwise slices
1 cup seasoned bread crumbs
½ cup milk
2 cup Marinara sauce
10.58 Oz (~300 gr) grated Mozzarella
3.5 Oz (~100 gr) grated Parmesan

Heavily season the eggplant slices with salt and let sit in a colander for at least half an hour. The sprinkled salt should drain significant amount of water from the eggplant. The salted eggplants will showcase firmer and meatier textures.
Run cold water over the slices and pat dry. Dip the slices in the milk (whole milk; but other types also do the job) and then roll in the crumbs. Generously coat. 

Arrange the slices on a baking tray (ceramic, stone, glass or such non-metallic bake-ware are preferred) and in a single layer. Bake in a preheated 350 F (~175 C) for half an hour. The final eggplant slices should be slightly dry (but still flexible). Such texture is the key to Lenny's eggplant-parm, since eggplant slices will act like lasagna sheets. DO NOT TURN OFF THE OVEN. Keep it warm, for the actual dish will be baked soon.
 Arrange the eggplants in a baking dish and rub with the sauce. The dry eggplant slices almost instantly suck in the sauce. Layer with cheese.
 Repeat the process until you have three eggplant layers.


Baked in the same oven for half an hour. His favorite method of serving is with pasta and some of the left-over Marinara sauce.

Comments