05 May 2014

Melanzane alla Parmigiana is a Project!

Since I spent 11 days in Italy recently (mostly in Tuscany, but also in Emilia-Romagna, as well as in the country of San Marino), I decided that I would recreate some of the dishes that we encountered while we were there. And the first thing I decided to do was eggplant parmesan, originally known as melanzane alla parmigiana. And oh my, it takes a lot of time!

When I decided I would make melanzane alla parmigiana, it was while I was at work, taking a break. It was the morning, and I found this recipe online, and skimmed it, and thought that it would be easy to make. Well, I saw that the recipe was complicated, so I decided to shorten it by buying pre-made sauce, instead of making the tomato sauce from scratch. Hopefully, that doesn't alter the taste a bit.

That being said, it still was a lot of work. I had to cut the eggplants into thin slices, and then I had to coat them in seasoned flour, and then dip them in egg batter, and then coat them in bread crumbs and cheese. Then I had to fry them, and then I had to layer them into this baking dish.

That whole process took more than an hour.

Anyway, as I am writing this, the oven smells really good, so I hope that it does turn out well. If it doesn't turn out well, then yes, I will blog about it. If it does, then you won't hear about it anymore.


  1. I do want to hear something though, just to make sure you didn't get food poisoning! Just kidding, I know you are a foodie and probably a good cook.

    Do you like cheese? Lots of people of Asian descent have a hard time digesting it apparently, nothing to do with actually enjoying the taste or not.

    1. Zhu,

      Ah, I survived, no food poisoning. And yes, I love cheese! Speaking of which, it is actually alcohol that I have problems with. I easily get drunk, and get red real quick, mostly because of an Asian gene that doesn't allow me to process alcohol easily.