I love eggplant parm but in most recipes 2 things happen. 1) It turns out soggy not crispy, and 2) it tastes eggy. Both of these are bad. Both get a fix here but it takes time THAT’S WORTH IT!
2 medium or large eggplants
1 -2 cups of Parmesan cheese
2 cups of mozzarella
1 cup cream
2 cups bread crumbs
1 1/2 cups flour (add a tablespoon of salt and pepper and mix ‘er up)
large can of crushed tomatoes
1/2 habanero chopped
2 or so garlic cloves chopped
time (not the spice, you’re gonna need some time to make all this)
Peel the eggplant and slice into 1/4 inch pieces longways (thin = crispy). Spread them out of 2 large baking pans and salt them well on both sides. Put another baking pan on top and something heavy (cast iron skillet, lots of books etc.) on top of that. About an hour later tilt the pans into the sink to drain off the liquid that comes out. Some people do this because they say it’s less bitter. I’ve never noticed a difference. I do it because it removes internal moisture. Less moisture = crispy. Rinse the eggplant under cold water and pat dry. Set up 3 stations on plates or wide bowls to dip these little guys in. First plate has the flour/salt/pepper mixture. Second plate – eggs and cream. Third plate has Parmesan and bread crumbs. Spread oil on your baking pans and don’t be stingy. Oil= crispy. Dip the eggplant in the flour (both sides), then the egg mixture, then the bread crumbs and parm and place on the pans (side by side, not stacked). Bake at 350 forever. Or until golden brown, whichever comes first. It really does take around 45 minutes or so. The goal is to make the inside soft and the outside crispy. I also spray them with a spray oil before I put them in. Your call, you need to flip them 1/2 through cooking time, so it’s not 100% necc. Just makes them more CRISPY! Meanwhile, make the sauce! Add olive oil to a pot (not iron – the acid in the tomatoes will react and give it an off taste), add garlic and some salt. Cook garlic and habanero for a few minutes – don’t burn he garlic! When you see the slightest amount of brown on that garlic add the can of tomatoes right away. Bring to a boil, then simmer on low for at least a half hour. Assembly time! In the bottom of a casserole dish put a little olive oil, then layer the eggplant, Mozzarella cheese, eggplant, Mozzarella cheese, eggplant, Mozzarella cheese, eggplant, you get the idea. I often stack two layers side by side, otherwise the height of the dish gets a little crazy… bake at 500 until the cheese gets brown on top. Pull it out, pour over your hot sauce and slap your Italian mother for not making it this way when you were growing up!
Can I be clear about this? Just do it. Yes – the ingredients seem weird for spaghetti but this is so good you’ll probably finish up dinner and go online to donate to these deserving people! I’ve had this in Haiti and I can tell you – it’s authentic (minus a rooster crowing in the background while you’re preparing it)!
4 tablespoons canola (or any other neutral) oil
3 tablespoons tomato paste
1 tablespoon garlic
1 cup white onions
1 teaspoon thyme (fresh, chopped) You can use dried. It’s gonna be ok.
5 or so Hot dogs sliced into 1/2 inch circles
1 ½ tablespoons chicken bouillon powder or a cude
salt (to taste)
½ cup reserve pasta water
1/4 chopped habanero
Boil the pasta in salted water. Set a side some pasta water when draining
Heat oil and fry your sliced dogs! then add tomato paste. You’re basically frying the paste too. Isn’t this fun?! Keep going for about 5 minutes – you’ll see a few black specks, then you’ll know it’s time.
Add garlic, onion, thyme, habanero and hotdogs and cook for 4 minutes while stirring to blend.
Add chicken bouillon and stir.
Add pasta and stir to blend while gradually adding a little pasta water. You don’t want it to be liquidy – just a bit more moist…
Lower heat and cover and cook for another 4-5 minutes.
Season with salt and pepper to taste.
Serve hot. Start speaking Creole!
Habaneros are cholesterol-free. Contain NO saturated fat. They are low in calories and sodium but high in fiber.
This is one of those recipes where you’re just gonna have to trust me. What am I talking about? Uh, well, you’ll find out when you read the ingredient list.
Ingredients: the salad (this is a main course my friend, and this is a meat eater talking)
1 habanero diced
1 cup quinoa
2 to 3 cups potatoes
1 pound green beans (not the canned kind, what are you thinking??? cut them up too)
2 cloves of garlic unpeeled
2 tablespoon olive oil
1 cup stemmed kale (chopped)
3 scallions, chopped
1 avocado, sliced
1/4 cup red wine vinegar (no other kind works)
1/4 cup olive oil
2 teaspoons dijon mustard
1/4 teaspoon salt
Turn that oven on the 400 and line your baking sheet with parchment. Toss the hab, green beans, potatoes and garlic cloves in the oil and add some salt and pepper.
Cook for 15-20 minutes (check them at 10) and flip them. Cook until the potatoes are brown and beautiful and cooked through. Cook the quinoa (follow the directions on the bag).
Make the dressing by combining all the ingredients and whisking, then add the garlic (peeled first) and squish it into the dressing.
Add everything else to the bowl, serve warm, then write me a letter telling me how now you love Kale.
Habaneros are grown in Costa Rica, Belize, Texas and California. The most come from Mexico’s Yucatan Pennisula where 1,500 tons are harvested each year!
In the Caribbean they say the best hot sauce is the one that burns a hole in the tablecloth.
In 1722 Dominican priest Francisco Ximenez declared that the habanero was so hot that it would “make a bull unable to eat!”