Zucchini/Eggplant Parmesan

 

Set out another sowing of green beans. I just love the pole beans. They can up and/or freeze well. Whether I’m cooking them up with garlic or making a three bean salad, they are one of my favorite vegetables.

Years ago we shared our home with my in-laws. We also had a large garden that all of us tended to. Dolly and I would spend lots of time cooking and canning. My children have great memories of the same. I also need to be thankful to my mother-in-law. When we were moving, she asked if I wanted some of her canning jars. I took them and am so grateful. I think of her each time I fill one.

The last of both the stir fry and snap peas are coming fast and furious. Blanching and then vacuum packing for the freezer is a great way to store these so they keep their “snap”.

This will be the week for relish and some pickles.  Zucchini is coming and coming. I will have to start giving some away soon. I prefer zucchini relish over the cucumber relish. It isn’t as bitter. This is when my food processor and kitchen aid come in handy. I would be lost without them this time of year. 

We had some of turnip this week. They were still on the small side. But I love them that way. The greens were just as good. I did the greens up with bacon they way an old family friend, Mrs. Floyd, used to do them.  Joe was surprised and devoured it all. Of course, bacon goes good with everything.

The blueberries are out in full force. I picked 17 gallons of them yesterday. Froze two packages for pies this winter and made jam with the rest.  My granddaughter LOVES Nonni’s jam. So I need to keep not only our house but her supplied throughout the year. I ended up with 10 pints and 29 half-pints.

I began my parmesan frying today. For those that like eggplant parmesan, I would suggest that you also try it with zucchini. It is usually in the garden earlier and it will hone your skills so when the eggplant is ready, you are.  I’ve had several people ask me to divulge my method of “putting up the “parm”.  I will go through this process at least 6 times during the summer and fall getting all the “parm” in the freezer.

I make a homemade sauce. But you can use canned if you like. So get your sauce ready first. 

My hint – when making your sauce, remove the center green part of your garlic. That is the part that gives you garlic breath for days. By using the remaining part of the clove, you will still get the great garlic taste in your sauce. 

Then get your large bowls and pans ready. In one you want to put 3 cups of flour, 1 teaspoon of salt and 2 teaspoons of black pepper. In the other you want to crack 12 to 15 large eggs; whip them up and add freshly chopped Italian parsley.  Get a large cookie sheet and triple line it with paper towels. Keep that roll handy because you will need it. 

         I fry mine outside.  It keeps the kitchen cooler and cleaner. You can use an electric frying pan or fryer.  I use my wok. The side burner on your gas grill also works well. But you will want to use a cast iron pan on the side burner to retain heat and protect your grill cover with aluminum foil. I put one of the puppy training pads down on my deck and set up my wok right there.  I heat Crisco vegetable oil and 10% olive oil to 425*F. This will give you good flavor and still get good browning.

I used two over sized zucchinis. One was around 20 inches long and the other was around 15 inches.  Wash and cut them in hefty ¼ inch slices. If you are using eggplant, you will want to also peel it.

You want to begin your ‘double dipping’. Dredge some slices in the flour bowl and then in the egg bowl. Carefully place in the hot oil using long handled metal tongs. Let brown on one side. This should take around 3 minutes. If it takes longer, your oil is not hot enough and the zucchini/eggplant will absorb more oil (which you don’t want). Using those tongs, flip them over and brown the reverse side. When done, place on the cookie sheet alternating rows of zucchini and paper towels.

After all of your frying is done, you want to assemble your “parm”. Begin with a few spoonfuls of sauce in the bottom of your dish. This will keep it from sticking. Layer your zucchini/eggplant. Lightly spoon some sauce on that layer and sprinkle with grated cheese. Okay I know this is called “parm”. But I use a combination of parmesan and pecorino romano. It gives it a kick. Do three layers finishing with a heavier coating of sauce and cheese. Pop it in the over at 350*F for 30-40 minutes. Remove and let cool for 10 minutes. This cooling is important for it to set up and not be runny.

Enjoy with a salad or on a fresh Kaiser roll.  

And you’re saying what did you do with the rest of the zucchini?  I layer it between wax paper and place it in freezer bags. It freezes great!  I was able to freeze enough for 1 large and 2 small dishes. There is nothing like fresh “parm” on a night you’re in a hurry or in the dead of winter when zucchini and eggplant prices are off the charts!

Note – when using your frozen zucchini, you will want to thaw the pieces you need first. Zucchini has a high water retention so place them on a plate lined with paper towels.

So here is an easy list of ingredients and things you will need that you can print out for yourself.

2 over sized zucchini or 4 large eggplant

3 cups flour

1 teaspoon salt

2 teaspoons black pepper

12-15 large eggs

1/8 cup of chopped Italian leaf parsley

Crisco oil

Olive oil

Paper towels

Long handles utensils

Deep fryer or wok

Puppy training pad or a few layers of newspaper

Aluminum foil (if you are using your gas grill burner)