Wednesday, September 30, 2009

oven fried chicken

Made this last night, after thinking about what to make with chicken thighs I had and seeing Alton Brown's "Fry Hard" episode. Also make in consultation with my ATK cookbook. The buttermilk pre-soak adds a lot of flavor. The oven baking helps keep the calories lower. If you're even more concerned about such things, remove the chicken skin, or use chicken breasts.

Oven-Fried Chicken

4 chicken thighs
2 cups buttermilk
2 tbsp spice rub (your choice; I used Wolfgang Puck's pork rub)
2 cups breadcrumbs (season with extra garlic powder, onion powder and other spices as desired)
Salt and pepper
  1. Preheat oven to 400.
  2. Soak chicken in buttermilk in plastic container overnight. Drain chicken, and place on paper towels. Dry off with towels to remove excell buttermilk.
  3. Season chicken with salt, pepper, and spice rub
  4. Line a baking sheet with foil. Place a wire rack on baking sheet.
  5. Put breadcrumbs in separate container. Using tongs, dredge chicken in breadcrumbs, coating both sides, pressing down to adhere. Shake off excess, and place chicken on rack.
  6. Let chicken sit on rack for 2-3 minutes; no more, no less. This helps crumb adhesion.
  7. Place chicken on sheetpan+rack in the middle shelf of oven.
  8. Bake for 30-4o minutes, or until reaches 175 degrees F.
  9. Remove and let cool for 10 minutes, tented under foil.
Serve with mashed potatoes and a salad.

Speaking of mashed potatoes, the mashers I made last week with yellow potatoes were great. The key was a dash of cream, a reasonable amount of butter, and enough milk to make it more runny than you think it should will set up as it cools!

Thursday, September 24, 2009

tale of two tarts

One savory, one sweet. I had some great summer heirloom tomatoes from the farmer's market, and some pears that were really almost too ripe. What better thing to do than bake a tart! Made the tomato tart yesterday, and the pear tart tonight.

Summer Tomato Tart

1 pastry dough of choice (I used Martha's recipe, which follows; use whatever you want)
1 beefsteak (or heirloom) tomato, sliced into thin slices
6 cherry tomatoes, sliced in 1/2
4 eggs
2 italian sausages, cooked and cut into thin rounds (0ptional)
1/2 cup heavy cream
Salt and pepper
3 oz of fresh mozzarella
1/2 c. asiago cheese, grated
Fresh parsley, chopped

  1. Preheat oven to 375.
  2. Roll out dough, put into tart pan and trim. Use fork to dock the dough.
  3. Chill dough for 1 hour in fridge, if desired.
  4. Bake for 25 minutes to partially bake, and remove from oven.
  5. In a bowl, beat eggs with heavy cream until uniform. Season with salt and pepper. Combine with cooked sausage. Set aside.
  6. In a small skillet, over low heat, warm up egg mixture.
  7. Add 1/4 c. of asiago to bottom of tart shell
  8. Next add egg mixture to tart shell. Layer on tomatoes, mozzarella, and remaining asiago.
  9. Bake for 25-30 more minutes on middle rack, on top of sheet pan. Bake until shell is golden brown.
  10. Remove from oven, let rest for 15-30 minutes.
  11. Garnish with parsley.

Pear and Cranberry Bourbon Tart

1 pastry dough
4 pears, peeled and sliced
1/2 c. water
1/4 c. apricot jam
1/4 c. brown sugar
2 tbsp. maple syrup
2 tbsp. bourbon (like Jack Daniels)
pinch of salt
1/4 c. dried cranberries
1 tbsp. butter

  1. Combine all ingredients except cranberries and butter in a saucepan. Bring to a boil, and reduce heat to medium. Allow to reduce to a syrup, when it starts getting really foamy, about 8-10 minutes. Stir in cranberries, cook for 1 minute, remove from heat.
  2. Remove from heat, and stir in butter until melted.
  3. Blind bake dough in tart pan for 25 minutes.
  4. Arrange pears in a nice even layer. Drizzle sauce over tart.
  5. Bake for about 25-30 more minutes (with tart pan on a sheet pan), until crust is golden brown.
  6. Let cool for 10 minutes, then serve and cream would be good!

Pastry Dough

This one turned out very buttery, not too flaky, but not too crumby either. Good savory flavor. Only downside was that it shrank...a lot. This comes from Martha Stewart, but apparently it's a pretty classic pastry recipe. To be honest, I remember more success with the plum tart I made with Roland and Bev's plums, and I think I used Alton's recipe in this blog.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Monday, September 21, 2009

Beacon chicken wings

Watched a video on the delicious Beacon chicken wings that Kazuo Matsusaka makes in Culver City.

He says that he marinates in soy, ginger, and canola oil overnight. Then they are dusted in cornstarch before frying.

Looking closely at the wings on the plate before he puts them in the deep fryer, it \looks like these wings have been blanched in hot oil (they already look golden and crispy), then re-fried for 3-5 minutes. I'm sure that helps with their extra crispy texture.

A little Google search turned up an LA Times Culinary SOS article for these wings. I'm reviewing and adapting this recipe to better suit.

Beacon-like Chicken Wings

12 wings
1/2 cup cornstarch
Marinade (recipe follows)
1 cup Ginger-Soy Glaze (recipe follows)
1/2 tbsp butter (optional)
4 cups vegetable oil (for frying)

1. Make marinade. In non-reactive container, add wings to marinade, cover, and refrigerate overnight (at least 8 hours, but no more than 24 hours preferable). Drain marinade and discard.

2. Season the wings with the salt and pepper, then dredge with the cornstarch. Shake off excess.

3. In a large pot, heat oil to 350 degrees. Fry the wings, a few at a time, until lightly golden about 2 minutes. Drain the wings on paper towels and/or rack and let cool. Repeat with remaining wings.

4. Reheat oil to 375 degrees; working in batches, fry wings for 2nd time, for about 5-8 minutes. Drain the wings on paper and/or rack.

3. When all the wings almost all fried, heat a wok or heavy sauté pan over high heat. Add the reserved ginger-soy glaze and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze, about 1-2 minutes.

4. Remove from the heat. Serve on top of daikon sprouts. Pour remaining extra sauce from pan over wings, and sprinkle with black and white sesame seeds. Serve immediately.

makes about 3/4 cup

3 tbsp soy sauce
3 tbsp mirin
3/4 tsp. fresh ginger, minced
1/4 tsp. fresh ground black pepper
1/2 c. canola oil

Whisk marinade ingredients together, and set aside.

Ginger-Soy Glaze
1/2 cup chicken broth
1/3 cup mirin
1/4 cup sake
1/4 cup plus 2 tablespoons soy sauce
2 tablespoons sugar
3/4 teaspoon finely chopped ginger

Boil, then simmer until reduced to about 1 cup.

Tuesday, September 15, 2009

Grandma's Bread #13

Making a going-away loaf for my lady, who will be San Jose at sommelier school next week. No better reason to bake some comfort food that she can bring with her!

Grandma's Bread #13 - Sept 14-15, 2009

Makes 2 loaves

1-1/4 cups water
2 cups buttermilk
1-1/3 cup rye flour

6-1/4 cup AP wheat flour
2 tsp yeast
1/2 cup honey
3-1/2 + 1/8 tsp table salt

1. Over medium-low heat, warm buttermilk and water, stirring occasionally, just until it curdles and remove from heat. Stir in all rye flour, cover tightly and leave at room temperature overnight (at least 12 hours).

2. In stand mixer bowl, pour in rye mixture. Add yeast, then honey, then flour. Using beater attachment, mix on speed "2" for 2 minutes, until the dough is uniform. It will look like a thick, uniform batter at this point. Cover with plastic wrap and let rest for 10 minutes (should be 20, but I used 10 min this time).

3. NOW ADD THE SALT ALL AT ONCE. Mix using dough hook for 8 minutes, set to "2" (low speed). You may need to clean the dough hook once in a while. Dough will be very thick and sticky; it will never clear the sides of the bowl, more like a thick wet will not stop sticking! This is why the stand mixer is so handy. Total kneading time is 8 minutes. You will see some gluten strands forming in the dough towards the end.

6. Grease two bread pans with butter, and dust them with white flour. Using a wooden spoon or stiff bowl scraper, turn out the sticky dough onto a very well floured board. Form into a single round; dough will be very soft but with a well-floured board, won't be very sticky and will form a smooth surface. Cut dough into 2 equal pieces, shape dough into loaves (they will feel pretty soft, not quite baby's bottom but close) and place in bread pans. Press down on dough to get loaf to expand across the bottom of the pan. Cover with inflated plastic grocery bag, and leave in warm place to rise for 2.5 hours.

7. Cover with inflated plastic grocery bag, and refrigerate for 6 hours.

8. Cover loaves with a towel, and let rise again at room temp (~74F) for 2 hours.

9. Preheat oven to 450, adjust racks to put bread on 2nd to lowest rack, and put an empty broiler pan at the bottom. Slash loaves down the center with a serrated knife or a sharp razor blade, and place bread pans on rack in the oven. Add 1 cup hot water to pan to steam and close door. Bake at 450 for exactly 40 minutes; they will look dark chocolate brown (almost black!) on top.

10. Take bread from oven, remove from pans. Let cool on rack, uncovered, for at least 30 min; will still be warm 2 hours later.

11. Store in large Ziploc freezer bags when cool; this will help promote a soft crust.

  • Inflatable grocery bag worked very well! Even when dough stuck to it, was easy to peel off without ruining texture.
  • Crust is as good as #12. There were huge, puffy bubbles on the top crust. Had to deflate these before baking; even then a few popped up.
  • Interior is less holey (see pix). I think it needs more fridge ferment time, more like #11 and #12
  • Flavor is the same, again, slightly more damp, with same flavor and texture.
  • Good rise and good oven spring.
  • Overall interior seems more damp than #11 and #12; but not too damp, still good. After 30 minutes of resting, still feels like there's steam/moisture coming out.
  • Brush tops with butter this time after removing from oven. Gives it a nice shine!
Notes/Next time:
  • Go back to longer fridge ferment time; 7.5 to 8 hours will be best, or overnight (like v11).
  • Might have used 5 extra minutes of bake time, or even letting it rest in the pan after removing from oven.

Sunday, September 13, 2009

"Madmax" pizza

Read about this dough when I was researching pizza sauce on A poster named "Mad Max" shared this recipe, so I'm trying it out

Makes two 12" pies

3 c unbleached all purpose flour
1 1/3 c warm water
1/2 tsp active dry yeast
1/2 tsp sugar
1/2 tsp salt
  1. Heat water in microwave for 15-20 seconds. Should be no more than 110 degrees.
  2. Add sugar and yeast to water, stir to dissolve. Let rest for 4 minutes
  3. In stand mixer bowl, add flour. Dig out a well, and pour in all liquid.
  4. Mix with dough hook on lowest setting "1" for 4 minutes.
  5. Cover and let rest for 20 min.
  6. ADD SALT.
  7. Mix with dough hook on lowest setting for 13 minutes.
  8. Cover and let rest for 20 min.
  9. Oil a plastic bowl, scrape sticky dough out of mixing bowl, cover and refrigerate for 2 days. (mine went in the fridge on Sunday at 3pm, so it should be ready Tuesday 3pm; can also try it Monday night).
  10. Make two 12" pizza skins
  11. Preheat oven for 500 degrees, with pizza stone.
  12. Bake for 7-8 minutes.
Day 1 Results:
(I took 1/2 batch out this afternoon at 3pm, after 24 hrs in the fridge; then did a 3.5 hour bench rise, baked at 500 deg for 8 minutes, 2nd to top rack in oven w/ pizza stone)
  1. Nice texture and good flavor! Good puffiness, good chew, not raw or yeasty
  2. Thinnest crispy crust on the pizza bottom. Pizza edges started to get a tiny bit blistery with a nice chew.
  3. Crust did not brown (2 out of 5); probably could stay in the oven 1 more minute. Sometimes I wonder if it's my pizza stone. According to, I should try having the stone in the middle or bottom of the oven, preheat oven to 550 (at least) for 1 hour! This helps the stone get up to the right temp. Found a good thread on white crust problems. Things to consider: less sugar (there's already so little), slightly more salt, less final bench rise, higher temp, lower rack + stone.
For 2nd crust:
  1. Go for 2.5 to 3 hour bench rise
  2. Preheat to 550, stone on last level
  3. Bake for 8-9 minutes
  4. After 7 minutes move pizza from stone to middle rack
For the future:

  1. Get home air temp thermometer(s); one for fridge, one for kitchen so I can see what my "room temp" is now, as well as my fridge "cold temp" is.

Wednesday, September 09, 2009

Crunchy Tilapia with Basil Oil

Enjoyed some more tilapia tonight, or shall I say "revisited". Was totally delicious, and very simple to make. Beckey really liked the result. 4 of 5 stars on Beckey's scale.

2 tilapia filets
Salt and pepper

3 tbsp mayo
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp ground fresh basil (leftover from making basil oil)
1 tsp dried dill or 1 tbsp fresh dill
Salt and pepper

1 cup seasoned bread crumbs
2 tbsp butter + 1 tbsp EVOO
Basil Oil (see previous blog entries)
  1. Combine mayo, mustard, lemon juice, basil, and dill. Season with salt and pepper to taste. Set aside.
  2. Dry both sides of tilapia with paper towels. Season with salt and pepper, and let rest 10 minutes.
  3. Pour breadcrumbs in a layer on a dish or a plate.
  4. Apply a thin coat of mayo mixture to one side of fish. Place mayo side into breadcrumbs. Repeat mayo on other side. Add more breadcrumbs on top, and gently press in, flip as necessary and repeat to get a good coating.
  5. Heat butter + oil in nonstick skillet over high heat, til butter browns. Place "hilly" side of face down, and cook undisturbed over high heat for 3 minutes. Carefully flip onto other side, cook for 2 more minutes.
  6. Remove onto plate immediately. Sprinkle with Basil oil. Serve with steamed rice and a simple salad.

Tuesday, September 08, 2009

Orange chicken

Made orange chicken tonight, best crust ever so far. This recipe calls for 75:25 ratio cornstarch-to-flour. This worked really well, I think it maybe was just a tad too thin. However, I have to say that parts of it fried up exactly like restaurant-style chinese fried chicken: that kind of crispy, almost glassy transparent yet toasty thickness with a good crunch. More than the batter, the key I think is the double-fry technique: blanch at low temp, cool, then re-fry at high temp.

Next time I recommend:
  1. Try cornstarch only; cornstarch lends crunch, flour lends chew.
  2. Try using a bottle of Blue Moon Amber Ale for the batter: should make it more crispy, and Blue Moon naturally pairs well with orange, as any respectable bartender will tell you. Or, seltzer water should help enhance crispness.
  3. Make sure the liquid that's added to the batter is cold! May even consider refrigerating the batter.
  4. Slightly thicker batter. The recipe below has been adjusted to reflect this already.


4 chicken thighs, de-boned, skin off and cleaned of excess fat, cut into 1" chunks
3 thick scallions, cut into 1" rings
At least 4 c. vegetable oil, for frying

  1. In a plastic bowl, combine chicken pieces and marinade. Stir to combine, and let sit 1-2 hours.
  2. Drain chicken in colander, reserving 1/3 cup of marinade. Pat chicken dry with towels.
  3. Make sauce (without slurry) and set aside.
  4. Combine batter ingredients and set aside.
  5. In a large pot, heat oil to 350 degrees (use a fry thermometer!).
  6. Working in 4 batches, dip 1/4 of chicken in batter, shake off excess, and add pieces quickly but one at a time (so they don't stick together), fry for 1 min, turn, fry for 1 more minute (2 min total). Use spider or slotted spoon to remove to paper-towel-lined plate or sheet pan to drain and cool.
  7. Repeat for remaining 3 batches. Make sure oil temp stays around 350 degrees. Don't stack cooked chicken on top of each other, it needs to be spread out to cool.
  8. Reheat oil to 375-380F.
  9. Starting with coolest pieces (1st batch that has cooled), work in batches to refry the chicken for 1.5-2 minutes. Return the oil to temperature before adding next batch. Drain on separate paper-towel-lined sheet pan.
  10. When last batch is finished, heat sauce to boiling, whisk in slurry, bring to boil.
  11. Pour over chicken, toss chicken (like you would for chicken wings), then serve immediately.


1/4 c mirin
2-3 tbsp white wine vinegar
1/2 c vegetable oil
2-3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 pinch chili flakes


(3/4 c cornstarch + 1/4 cup all purpose flour) OR (1 c cornstarch)
2 tsp salt
1 tsp baking powder
1/2 cup COLD liquid (cold water, cold beer (see intro note), or cold seltzer water...)
1-2 tbsp water (extra)

Whisk dry ingredients together. Whisk in 1/2 cup liquid ingredients except extra water together. When combined, batter should coat a piece a chicken so you can't see the raw meat when you dip and shake off the excess batter. I think perfect crust would be at just the moment when it ceases being transparent; too thick and then it's not good either. Whisk in extra water only if the batter is too thick (it may be).


1 c chicken stock
1/4 c ketchup
1/4 c white sugar
2 tbsp soy sauce
2 tbsp apple cider vinegar
1/4 c chicken marinade, reserved
1 tbsp fresh ginger, minced
2-3 cloves garlic, minced
1 tsp sesame oil
1 pinch chile flakes
Juice of 1 orange
4-5" x 1" strip of orange peel, chopped into 1/2" pieces
Corn starch slurry: 1 tbsp corn starch, dissolved in 2 tbsp water

Combine all ingredients except slurry, bring to a boil in a sauce pan, reduce heat to low. When chicken is ready, bring back up to a boil, whisk in slurry all at once, return to a boil and boil for 1 minute till you get sugary, foamy bubbles. Pour immediately over chicken, toss and serve.

Monday, September 07, 2009

dijon vinaigrette

When our friends R + P came over this weekend, R. really enjoyed the dijon vinaigrette I made for the salad. Speaking of Dijon, did you know that "Dijon" refers to the mustard recipe, not its origin? And even further, did you know that over 90% of mustard seeds used to make Dijon-style mustard in France come from Canada? It's apparently easier for the French to process the Canadian seeds than the native Burgundian mustard seeds.

Regardless of the mustard, this vinaigrette is as simple as it is delicious; nice with peppery veg! It's also nice to marinate onions or shallots in this dressing ahead of time.

Dijon Vinaigrette a la 'Rillo'

1/2 tbsp white wine vinegar
1/2 tbsp fresh lemon juice
1/2 tbsp dijon mustard
1/2 tbsp capers
1/2 tbsp anchovy paste
3 pickled garlic cloves, minced then smashed to a paste with side of knife
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup (4 tbsp) extra virgin olive oil

Whisk all ingredients but oil. When thoroughly combined, whisk in oil in steady stream to form emulsion. Dip a salad leaf into the dressing, taste to test. Adjust seasonings: salt, pepper, oil and acid as necessary.

Now go enjoy a big healthy salad for dinner! Maybe throw some fresh tomatoes, cucumbers, pickles, sliced red onion, roasted red peppers, green olives, artichoke hearts, and grilled chicken (or even canned albacore tuna!), maybe a few leaves of basil! Hearty and satisfying.

Sunday, September 06, 2009

fish tacos and french fries

Made fish tacos and homemade fries tonight, in part based on this fish taco recipe.

Some notes:

  • If you're gonna do fries as well, you really should have 2 separate fryers going. I blanched and fried the fries first, then did the fish, and the fries were a little cold.
  • Blanched the fries for 2 minutes at 325 degrees, then about 2-3 minutes at 375 degrees. They puff up this way, and have a perfect texture (used yellow potatoes).
  • For fish sauce, yogurt would be good...I thinned it out with a little milk. Really needs crema or something for a more sour tang. Maybe buttermilk? It needs to be thinned out enough to be kinda runny.
  • Batter in the original flour-to-beer ratio was pretty runny, perhaps too runny. You get more of a gossamer-thin layer of crust this way; you could see the fish texture thru the batter. Adding about 1/4 cup of flour made it thicker like a fish n chips thing, a non-translucent coating. Thinner, original consistency would be a more crispy, wispy layer, and I like something a little more substantial.
  • Sauce: good flavors, but I think maybe too much spices, it needed something to kick up the freshness. Less dill next time! Next time, use yogurt like original recipe, mexican crema, or buttermilk. Also consider adding some garlic, like in aioli.
  • Fresh tilapia works well: it's semi-firm, very clean and very mild tasting, totally delish.
Fish Tacos My Way
Serves 2-3

Corn tortillas
2 tilapia filets, cut into 1" wide strips, 2.5-3.5" lenghts
1/2 head of cabbage (green preferred, or red), sliced very thin
At least 4 cups vegetable oil

Mix the sauce ingredients, and set aside.
Heat oil to 350-375.
Mix batter ingredients with whisk.
Dip fish in batter, shake off excess, and put into fryer (about 7-9 pieces at a time, depending on the pot)
Fry for 1 minute, flip sides, fry for 1-2 minutes.
Remove onto paper towels.
Season with salt, and serve immediately.
Make a taco with some cabbage, corn tortilla, some fish and some sauce.


1/2 cup mayo
Juice of 1 lime
1/4 tsp dried dill (was originally 1/2 tsp, was too much)
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp cayenne
Salt + pepper to taste
1 habanero or jalapeno, minced* (I left this out)

1c flour (+ extra 1/4c)
1 tsp baking powder
1 can/bottle (12oz) cold beer (preferably a golden Mexican lager, like Corona, Pacifico, Tecate, etc. I used Olympia, which worked fine)
2 tsp table salt

Whisk together all but 1/4 c. flour all ingredients just before battering fish. Whisk together; add as much reserved flour (up to 1/4 cup) to make it "thick enough", so that it's not transparent when it's on the fish. The batter should be thick enough so that it's just beyond watery, runny, and transparent, so you don't see the fish through the batter. Not quite as thick as pancake batter, maybe a little thinner. This photo of how the batter drips off in the original recipe is a good example. If it's too thick, thin out with a little more beer (or water, or seltzer water), if necessary. Too thin, add some more flour.

kick ass tri tip rub

Made tri tip this evening for our friend Ray and Patrick. Ray is a nurse who works in helicopter trauma transport, Patrick works for a singing group. They spent the afternoon with us today, drinking wine, marinating in the jacuzzi, enjoying dinner, port and multiple games of Catchphrase. They really enjoyed the tri-tip...and I even surprised myself at how good it was!

Tri tip turned out kick ass. About 15-17 minutes on medium heat setting on the Weber, 10 minutes on 1st side, 7 minutes on 2nd side, with 10-15 minutes rest was pretty perfect medium rare. But best part was crust: the rub was beautiful this time! I think the sugar is what made this really come together, compared to my previous rubs. I'd like to share the recipe with you.

Magickal Tri Tip Rub

3 tbsp garlic powder
2 tbsp kosher salt
2 tbsp fresh ground black pepper (use spice/coffee grinder!)
2 tbsp cane sugar (or other white sugar)
1 tbsp Montreal Steak Seasoning
1 tbsp onion powder
1 tbsp cumin
1 tbsp chili powder
1/2 tbsp mesquite smoke flavor (dry malt base)

Combine all spices in a small jar with lid. Rub tri tip with olive oil. Coat thoroughly and rub with spice blend. Let sit for at least 6 hours.

Cook tritip over medium indirect heat (about 350-425 degrees) for 15-17 minutes for medium rare.

Friday, September 04, 2009

oh man eggplant parmigiana

I made this recipe based on what I had seen on Bobby Flay's Throwdown episode with Mike's Deli for Eggplant Parmesan. Bought some beautiful eggplants at the Ojai farmer's market, and decided to try this recipe earlier this week. It was totally amazing! If there was ever a meal that a vegetarian would enjoy, this is it!

Oh Man Eggplant Parmigiana

Serves 4

  • Vegetable Oil
  • 2 medium eggplants
  • 1-2 cups all-purpose flour
  • 4 eggs, beaten
  • Homemade Bread Crumbs
  • 1 jar Classico Roasted Garlic tomato sauce (or marinara sauce)
  • 8 ounces fresh mozzarella, sliced or crumbled.

Homemade Crumbs

  • 4 cups stale white bread, cubed about 3/4-1" pieces (such as homemade sourdough)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried parsley
  • 1 tsp table salt

Combine all ingredients in food processor. Process to desired consistency (a sandy consistency works well for the eggplant parmigiana).


  1. Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
  2. Wash the eggplant, and slice into 1/4-inch thick slices the long way using a mandoline (or a commercial bread/meat slicer). You don't have to peel it! Sprinkle with flour as you place it in a bowl.
  3. In a separate bowl beat eggs with 1 tbsp water. Dip the eggplant into the egg to coat both sides. Then dip in bread crumbs, pressing breadcrumbs in place on each side. Shake off excess, and place on a large tray.
  4. Once the oil is hot, put the eggplant in the hot oil a few pieces at a time (in batches, don't crowd!) and fry until golden brown on both sides, about 60-90 seconds on each side. Remove with skimmer and drain on paper towels, salting immediately after.
  5. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering as follows:
  • tomato sauce to the bottom of the pan,
  • then the eggplant, more sauce, fresh mozzarella, Romano cheese,
  • eggplant-sauce-cheese
  • repeat until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
Place the eggplant into the oven and cook for 20 to 25 minutes.

Here are some photos of my recent results: