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.