Kevin

Sicilian Style Eggplant Parm

 Make salt brine for eggplant. 6 quarts of cold water, 4 tbsp of salt, 3 cups of warm water. Dissolve the salt in the warm water, then add to the cold water.

 Slice eggplant thin, and plunge in salt solution. Let sit one hour, it’ll remove any bitterness, change texture, and remove brown color.

 Get your oil to 140F. You’re gonna fry 2 minutes a side. Should be light golden brown. Transfer eggplants to paper towels to remove excess oil.

 I used a half hotel pan, which has dimensions of 12”x10”. You can use a casserole dish. Add a thin layer of ragu on the bottom, followed by eggplant. Then scatter basil, mozzarella, and parm. Repeat this order, about 5 layers. The final layer, put a thicker layer of marinara on top to cover, followed by the rest of ingredients.

 Bake at 266 Fahrenheit 40 mins. After, broil the cheese on top. Rest 10-15 mins and serve. Enjoy!

In a large pot, add oil and get smoking hot. Add your meat and sear until brown on all sides. Remove

 In the same pot, add your onions and sweat until translucent. Add the tomato paste, and cook about 2 mins. Add your wine, and reduce 80% volume. 

Add the meats back in and the tomato purée. Add a handful of basil and simmer for 4 hours on the lowest heat, mixing often and scraping the bottom. 

Remove the meat after 3 hours and reserve. Let fully cool down.