Monday, October 29, 2012

Eggplant Parmesan

In Chapter Seven, "Too Late for Saving," Silvia goes through a box of family photos to get inspiration for finishing her painting.  She comes across one from Cosmo's Confirmation and recalls the party after the ceremony in which Frank and Donna's father, Cosimo got into a fight over the last piece of eggplant Parmesan.  If it had not been so delicious, they may have not gotten into a fight. But prepared correctly, this dish is almost worth fighting over!


1 large eggplant sliced thin
2 large eggs beaten
2 cups flour
1 16 oz.package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
5 cups marinara sauce


Drain the eggplant of excess moisture and coat with egg and flour.  Cook until soft and tender in olive oil. It is crucial that the eggplant is cooked for a long time in a good amount of olive oil. Blot excess oil off egglant with paper towel. Layer into casserole dish. Layer with sauce, mozzarella cheese and Parmesan cheese.  I also learned, from my grandma, to sprinkle leftover egg over the first layer.  I am told by my sister, Annamae, that my grandma, who grew up during The Depression, did this because, in those days, it was forbidden to waste any food.  I believe that it greatly adds to this dish.  Continue layering two or three more times, or until you run out of ingredients.  Bake in preheated oven at 350 degrees for about 35 minutes or until top is golden brown.   

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