21 January 2009
Way to go America! I'm actually proud of us. Obama is not just handsome but also seems to be a FUCKING POET.
In celebration, I made eggplant parmesan and had one hundred glasses of wine! It was joyful indeed. Jessika made homemade pasta (do I need to repeat part about the pasta being homemade? For real.), and Kevin made sure that everyone was drinking.
I'm sure that everyone knows how to make eggplant parmesan, but I'm going to share my recipe anyway. This is my mom's recipe plus lard, because I am a lard pervert and have to put animal fat in everything I cook.
DIRTY DEED'S EGGPLANT PARMESAN
Lots of mozzarella, I like a combo of fresh and not fresh
one large can of Italian tomatoes or fresh ones if its summer (which it never is.)
5 cloves of garlic
panko bread crumbs
5 or so eggs
2 cups of flour
Slice the eggplant into 1/4 inch thick disks. Sprinkle with sea salt and let sit for 30 minutes or so. This helps pull out some of the water. Pat the slices dry and roll in egg. Then roll in flour. Then roll in panko. Fry in Olive oil or if you are smart fry in olive oil AND lard. This is the key, me thinks. Fry them until they are brown and wonderful. Layer the slices in a large casserole dish. Cover with the tomato sauce I forgot to mention you should be making (keep it simple- saute garlic in olive oil, add tomatoes and maybe a dash of sugar, simmer.). You might want to cover the bottom of the dish with the sauce as a base layer, but if you forget it will seep down during cooking anyway. Cover this beautiful mass with sliced mozzarella. I like to buy the firm mozzarella and slice that up for the top, but then I like to fill in the gaps with small balls of fresh mozzarella as well. Bake at 350 degrees for an hour, and serve over FRESH pasta. Or dry pasta. But if you have friends who are willing to make you fresh pasta, keep them around forever and make sure to invite them over on any Italian themed nights.