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| Here we have a whole bunch of eggplant slices that have been draining for a while. These are ready to be assimilated into the eggplant collective we call eggplant parmesan. |
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| This is an important photo. You see here on the left all the eggplant action. I have the slices, the egg, the eggplant slices cooking in the nice hot olive oil and note that I am stirring the sauce! This is important. The sauce should be cooking while you are working on the eggplant. DO NOT forget about the sauce! |
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| The eggplant has been all sliced, egged and fried up and drained and is now ready to go. You start off by putting one thin layer of sauce at the bottom of the pan. |
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| Then, you start placing the eggplant slices into the pan on top of the sauce. Note that you see here a plate of shredded Mozzarella cheese, this will be used soon! No eating all the cheese before it gets into the pan! |
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| Then you pour more sauce on top of the eggplant slices, fill in all the cracks. |
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| Then add some Mozzarella cheese and a little black pepper. |
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| Then add some Parmesan cheese and fresh parsley. |
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| Then add some more eggplant slices. |
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| Then more Mozzarella, more Parmesan cheese and more parsley. |
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Yo! Didya feget about the sauce?
Check it now, capisce? |
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| Here it is all ready to go in the oven. At this point you need to put tinfoil over the pan and crimp down the edges nice and tight. In it goes for cooking :-) |
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| And here is a close up! :-) Would you believe at this point I forgot to finish taking the pictures? Guess I was yaking to much with the guests. Next time I cook this I will try to get a photo of this going into the oven and then a nice final product photo. Next time... |
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But wait! There's More! Click here for a flash photo gallery with more photos of this recipe in progress!!!! With much larger photos. |
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