Eggplant Parmesan

Rewrite it if necessary


  1. Eggplant
  2. Eggs beaten with a splash of water
  3. Salt and pepper
  4. Extra virgin olive oil
  5. Breadcrumb mixture
  6. Dry Parmesan cheese
  7. Stale bread (cubed)
  8. Salt and pepper
  9. Rosemary
  10. Marjoram
  11. Oregano
  12. Onion mixture
  13. Onion mixture (next five ingredients)
  14. Onions [(red or any or mixed) diced]
  15. Celery (diced)
  16. Garlic roasted and smashed
  17. Extra virgin olive oil
  18. Red pepper flakes
  19. Salt and pepper
  20. Sauce
  21. Tomatoes canned whole
  22. Sugar
  23. Extra virgin olive oil
  24. Rosemary
  25. Oregano
  26. Thyme
  27. Marjoram
  28. Dry Parmesan cheese
  29. Salt and pepper
  30. Beef broth
  31. Red wine
  32. Beef broth
  33. Beef bone (any bone of the cow, no intestines or tripe)
  34. Salt and pepper
  35. Mushrooms
  36. pieces Mushrooms canned bits and
  37. Extra virgin olive oil
  38. Salt and pepper
  39. White wine
  40. Mashed potatoes
  41. Idaho potatoes
  42. Salt and pepper
  43. Butter
  44. Milk
  45. Extra virgin olive oil
  46. Garlic baked and smashed
  47. Fresh basil
  48. Eggs
  49. Fried kale
  50. Kale cut in two by two squares
  51. Garlic powder
  52. Basil
  53. Salt


  1. The night before prepare the beef broth. Into a large cooking pot add water about 3/4 full, add bone and salt. Bring to heavy boil over high heat for about five minutes. Lower heat and steep four hours. Set aside to cool pot. Place pot into refrigerator, covered.

  2. Slice eggplant into 1/4″ slices on the horizontal cut

  3. Into a flat bowl, prepare eggs whipping with a fork until well blended using a splash of water to create consistency

  4. Blend stale bread, Parmesan cheese, Rosemary, marjoram, oregano, and salt and pepper and pour into flat soup bowl

  5. Into a hot iron skillet covered with extra virgin olive oil, over a low heat, dip each slice of eggplant into the wet egg mixture then into the breadcrumb mixture. Brown on each side for a light golden finish, eggplant will not be cooked through

  6. On a paper towel covered cookie sheet place each slice of eggplant alongside the other, do not stack slices. Cover with paper towels and allow to rest

  7. Coat iron skillet with extra virgin olive oil and over medium low heat add diced onions, diced celery, smashed garlic, red pepper flakes, and salt and pepper. Saute and leave on watch stirring if necessary until onions carmelize. Set aside.

  8. Into large cooking pot or dutch oven add canned tomatoes reaching in and squeezing each tomato with very clean hands until smashed into a smush. Add sugar, Marjoram, Rosemary, Oregano, Thyme, dry Parmesan cheese, and salt and pepper. Bring to a slow simmer over low heat.

  9. Remove pot of beef broth from refrigerator and strain through cheesecloth into separate pot. Set aside.

  10. Once tomato mixture is steamy ladle in one or two ladles full of beef broth. Bring to high simmer over medium high heat, adding two more ladles full of beef broth. Continue to bring to high simmer and lower heat allowing sauce to reduce, once sauce reduces repeat the process of ladling beef broth over a medium high heat to simmer then reduce, add wine after the reduction is thickening but not heavily thick, sauce should be about the consistency of thin mayonnaise. Add broth to thin.

  11. Into a skillet covered with extra virgin olive oil add canned mushrooms and salt and pepper saute until lightly brown around edge of the pan, add white wine.

  12. In a rumikan or an oblong glass pan ladle sauce to coat the bottom. Sprinkle with dry Parmesan cheese. Add one slice of eggplant (or two, or place several pieces of eggplant alongside one another until one layer of eggplant covers the dish), add one ladle of sauce, sprinkle with Parmesan cheese, fork a heaping forkful of mushrooms over, and lay sliced mozzarella cheese to cover eggplant, ladle sauce and repeat to build layers of eggplant, mushrooms, mozzarella cheese, and sauce.

  13. The top layer of each ramikan or the oblong glass pan is a thick layer of mozzarella cheese.

  14. Preheat the oven to 350° Bake eggplant Parmesan forty five minutes to one hour depending on elevation. The mozzarella cheese should be bubbly with golden brown toasty parts all over the entire dish though not overcooked so cheese is all brown and flat. While baking prepare whipped potatoes.

  15. Fried kale chips. Into a saucepan halfway full of hot extra virgin olive oil set over a medium low heat lower each kale piece, allow to fry until the chip floats up, remove with a slotted spoon and place on paper towels to dry. Repeat the process for every kale piece. Sprinkle with mixture of garlic powder, salt, and basil. Serve 3 chips standing in each eggplant Parmesan serving.

  16. Slice potatoes into quarters and lower into large cooking pot halfway full of salted purified boiling water. Allow to boil about fifteen minutes then test with fork for tenderness. Potatoes should nearly fall apart at the touch. Strain and rinse lightly with purified water. Set aside.

  17. Into the large pot add butter, salt and pepper, and a little extra virgin olive oil over low heat bringing to a simmer until butter is melted. Add milk. Place half the potatoes into the pan and using a hand mixer break each potato piece down.

  18. Add remaining potatoes and continue to break down each potato piece until all pieces are broken, continue to mix adding milk for moisture until potatoes are whipped without any lumps. Add eggs and whip until blended. Add garlic and fresh basil and stir with a wooden spoon.

  19. Taste for flavor adding any ingredient necessary already in use to develop best flavor. Scoop whipped potatoes into a hello mold or ramikan and heat in a preheated oven on 325° fifteen minutes.

  20. Plating and serving. Ramikan of whipped potato should be turned upside down over a thin stream of tomato sauce swirled around on the plate in a spiral. Using the backside of the wooden spoon depress a cavity into the potatoes pushing the potatoes out from the center of the plate until an opening the size of the ramikan remains. Dry the center of the plate with a paper towel and set the ramikan with the eggplant parmesan in the center. Serve with fried kale chips after an appetizer salad.

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