Tag Archives: eggplant parmesan

Fried Eggplant Parmesan Sticks

“Got any more of those?”

That was the first Mother Cookie said after finishing the freshly fried Eggplant Parmesan Stick I gave to her to taste-test.

And for the rest of the night, as I finished frying the sticks, she incessantly inquired, “Got any more of those?”

That’s how good these babies are; once you try one, you can’t get it off your mind. I lost count of how many I ate throughout the night, which is probably for the better. They were just so heavenly, I couldn’t stay away. I can say without hesitation that these Eggplant Parmesan Sticks are one of the best recipes I have made to-date.

These are essentially darn good mozzarella sticks with eggplant inside. The concept makes perfect sense. Traditional Eggplant Parm is comprised of fried eggplant, marinara, sauce, and mozzarella cheese. So, classic mozzarella sticks are just missing the eggplant. Add that in, and you’ve got handheld eggplant parm. Mind blown.

What results is the most perfectly golden brown, crispy, crunchy breading encasing ooey, gooey fresh mozzarella cheese and tender eggplant that melts in your mouth after frying. Using fresh mozzarella makes a big difference here; it’s the gooiest stuff on the planet, creating the ideal stream of cheese that stretches from the stick when you take that first bite. Send the deep-fried dream for a dunk in some marinara sauce to bring the eggplant parm experience full-circle.

This is life-changing.

Forget what you know about mozzarella sticks; forget what you know about Eggplant Parm. This combines the best of both worlds, creating one of the most delicious finger foods you’ll ever enjoy. I can promise you that you will never eat a mozzarella stick this delicious from a restaurant, and I’ve tried a lot of mozzarella sticks in my day. The flavorful breading with just the right texture, the cooked-to-perfection eggplant, and that slightly sweet, amazing fresh mozzarella cheese are incomparable.

Best of all, don’t worry about battling with the deep fryer. We pan-fry these stove-top!

A Few Tips Before You Get Cooking:

Some of these will leak cheese when frying, but don’t worry. There will still be plenty of cheese left in there.
You must use fresh mozzarella to get the full experience. This is not the same as regular mozzarella. The fresh stuff can be bought in the specialty cheese section of your grocery store.
Want the best Eggplant Parmigiana recipe ever? I’ve got it right here.
Leave out the eggplant for the perfect classic mozzarella stick recipe.
This is a great way to get kids to try eggplant. Just tell them they’re eating cheese sticks, and they won’t care.

Eggplant Parmesan Sticks
By The Smart Cookie Cook

Ingredients:

1 fresh eggplant, skins removed
20 oz. fresh mozzarella cheese
2 cups all-purpose flour
1 cup milk
1 egg
2 cups seasoned breadcrumbs
Canola or vegetable oil, for frying
Marinara sauce, for dipping

Special equipment: toothpicks

Directions

Slice the eggplant and mozzarella cheese into about 1-inch wide, 3-inch long sticks, about ½-inch in thickness (you don’t need to be precise; whatever looks like standard cheese stick size to you). Try to keep the cheese and eggplant the same size so they’ll hold together better when frying. Skewer each slice of eggplant together with a slice of cheese using a toothpick (you will remove this after frying).
Put the flour in one large bowl, the milk and egg in another large bowl, and the breadcrumbs in a third large bowl. Whisk together the milk and egg.
Use the toothpick to help you dip each stick into the flour and coat entirely. Then dunk and coat in the milk/egg mixture, and finally dunk and coat in the breadcrumbs. Repeat once more so that each stick is double coated. I don’t recommend doing a single coat because the cheese will leak through when frying.
Place a large deep skillet over medium-high heat and fill about 1 1/2-inches deep with oil. Let it get good and hot, about 5-10 minutes.
While the oil heats, line a baking sheet with paper towels and preheat oven to 200 degrees F.
Gently place one breaded stick into the oil to test if it’s ready. If it sizzles, you’re good to go. If not, wait a few minutes more. Put about 6 sticks in at once, but no more. If you crowd the pan, the oil’s temperature will drop. If you can, place the sticks cheese side-down first. This will prevent the cheese from leaking later.
Let each stick fry until golden brown then flip and fry the other side until golden brown. Once flipped, you should be able to gently and carefully remove the toothpick to make for easier frying, or you can wait until after it’s completely fried. Be careful not to burn yourself, and watch the pan because each stick will fry at a different rate.
When a stick is good and golden brown on both sides, use tongs or a fork to remove it from the oil and transfer to the prepared baking sheet so the paper towels can soak up the extra oil. If you haven’t already done so, remove the toothpicks. Place finished sticks in the oven to keep warm while you fry the rest of the sticks. Serve with marinara sauce for dipping.

Hits & Misses in NJ: Mama’s & Lockwood Tavern

I warned you in last week’s Weekender that details of my grubbing in New Jersey were coming your way this week, and I wasn’t kidding. Yesterday, I told you all about my trip to the Sweet Spot Bake Shoppe, a cupcakery that competed on and won Food Network’s Cupcake Wars. Now, we’ll take a look at two nights and two dinners, most of which was wonderful, but some of, not so much.

On my first night in Jersey, we went to the Lockwood Tavern, a restaurant I apparently frequented as a child, but was too young to remember. My parents recalled Lockwood having wonderful pizza, and where there’s pizza, there’s the Smart Cookie Cook.

Unfortunately, my overall experience wasn’t stellar. Our waitress had an attitude, which she took out on this poor younger bus boy who could not catch a break to save his life. The kid was clearly having a bad night, and when he accidently sent a bowl of dip sailing to the floor, the waitress gave him the death stare to end all death stares. She also snapped at him earlier in the night for unknown reasons. Poor kid.

Now, I can get past an intimidating waitress if my food’s good enough to submerse myself in it entirely. However, the appetizers were subpar. I ordered cheese fries because, in case you didn’t know, I have an unholy obsession with them. The fries themselves were good, but they were blanketed in a plastic layer of bland, lifeless American cheese. Not only was the taste of the cheese off-putting, but that elastic texture was just unnatural. The fries would’ve been so much better with some mozzarella instead.

We also ordered what was Lockwood’s take on the Bloomin’ Onion, and quite frankly, it stunk. The onion showed up to the table limp and lackluster, like a once proud onion that had a piano dropped on top of it. The breading was too thin, and it was flavorless except for an overabundance of black pepper. Worst of all, at least 25% of the breading was undercooked. Not only is that gross, but it’s unsafe.

And we all know the fate of the poor bowl of dipping sauce that came with the onion, may it rest in peace.

Now, here comes the good news: the pizza. As my father perfectly explained, New Jersey is the opposite of CNY when it comes to pizza; you can find a good pizza just about anywhere. I can’t tell you how good it felt to be reunited with the thin-crusted, foldable, buried in gooey cheese pizza I grew up loving. Thank god I can count on even an otherwise subpar restaurant to turn out pizza ten times better than anything I can get at home.

Lockwood’s pizza had a tasty thin crust that barely stood up to the generous mound of melty mozzarella gloriously piled atop a layer of sweet yet zesty marinara. It was the right balance of everything, sliced into big, fat slices that were so substantial I only needed two to fill me up. Usually, I need four (I haven’t been tested yet, but I’m pretty sure I have two stomachs).

I capped the night with some Chocolate Layer Cake, which was tasty, but not the greatest cake I’ve ever had. I believe in only eating things worth eating, meaning that they’re so delicious that you don’t care if you’re overindulging; Unfortunately, this cake wasn’t really worth it. The presentation, however, was beautiful.

Dinner the next night came from my hands-down favorite restaurant of all-time, Mama’s Restaurant & Café Baci, which I’ve reviewed not once, but twice before. It’s that good. Unfortunately, due to uncontrollable circumstances, we had to get take-out rather than eat-in. I was not thrilled because I’m very particular about eating my food hot and fresh, not after it’s been sitting in a container.

Well, Mama’s must know some secrets I don’t know because their take-out was just as wonderful as all the meals I’ve had eating in there. That’s right folks; Mama’s is so amazing that they can stick their heavenly cuisine in containers and have it travel 20 minutes and STILL taste incredible. Are the wizards? Aliens? All of the above? I don’t know, but I don’t care as long as they keep making delicious food.

I ordered their Eggplant Parmesan with their signature Rosa sauce instead of marinara. This Eggplant Parm had a pretty high bar set for it since I inevitably compared it to my favorite recipe for Eggplant Parmigiana. I was concerned Mama’s wouldn’t be able to compete, but they gave my recipe a run for its money.

Mama’s reached near eggplant parm perfection: melt-in-your-mouth eggplant encased in the perfect thickness of crisp, flavorful breading. Then, I almost needed an inhaler when I saw the exhilarating abundance of fresh melted mozzarella cheese burying the eggplant. Seriously, you can barely see the eggplant underneath. It’s too much cheesy bliss to handle!

The Rosa sauce, which I’ve had multiple times from Mama’s, was just wonderful with the Eggplant Parm. It took the dish from great to amazing, giving it an added boost of indulgence (because all that cheese wasn’t indulgent enough). Rosa sauce is creamy, rich, and bursting with the vibrant flavors of sweet tomato and fresh herbs. Side note: they sell the stuff in jars at their restaurant. I’ve got to get me some!

In short, the Eggplant Parmesan was killer, even after enduring the car ride home. It’s a must-try if you go to Mama’s.

We also sampled a trio of appetizers: Fried Ravioli, Garlic Knots with Mozzarella Cheese, and Onion Rings.

Surprise, surprise; every app was fantastic. The Fried Ravioli was crisp and tasty, the Garlic Knots were slathered in butter and garlic and buried in epic amounts of mozzarella cheese, and the onion rings…oh baby. Those rings sat in a car for 20 minutes, and yet I think they might be the best rings I’ve ever had. Mama’s perfected their beer batter breading. It’s crisp, airy, and not flavorless like so many breadings are. In fact, I probably could’ve eaten the breading without the tender, tangy onion cradled inside because it was that delectable. Don’t judge me.

The only bad part of my Mama’s meal was that they forgot my dessert. We ordered Tiramisu, but alas, there was no Tiramisu to be found. Me being a lover of dessert, I almost cried Tearimisu tears (get it?). Because the rest of the meal was so good, I can let that go, but I was very disappointed.

For the hundredth time, I implore you to get your food-loving butt to Mama’s. You’ll never have another meal like it. All of their food is made with quality ingredients, and I’ve yet to have something there that wasn’t delicious. Plus their menu is HUGE and extensive, with options for any diet needs. Check it out here.

What has been your best and/or worst dining-out experience? What is the one restaurant you love the most? Tell me all about it!

Eggplant Parmigiana: An All-Time Favorite

I will be honest right now: this Eggplant Parmigiana is a recipe I’ve posted before. It was way, way back in the dark ages of Smart Cookie when I was just starting out. I had only a few readers and crappy photography. That is precisely why it is reappearing now. I need you guys to experience this recipe; I don’t want a single one of you to miss it. My photography still isn’t stellar, but it beats how it was a year ago!

Now, let’s get down to why this Eggplant Parmigiana was worthy of a round-two. You see, I have love for a lot of foods. Don’t ever ask me to pick just one; that’s downright impossible. I do, however, have a select list of foods that I classify as “favorites.” There is something about this edible handful that ever so slightly stands above the rest, deeming those foods as what I would choose for a last meal. This Eggplant Parmigiana happens to rank in that VIP list. Honestly, it is hands-down the best eggplant parm recipe out there, and one of the best dishes I’ve ever had.

This is one of those dishes where, no matter how many times I make it, I never get sick of it. It is so incredibly good, it’s otherworldly. I think the Gods are jealous of this one. They’re like, “What the heck? Why don’t we have anything like that here?” It’s okay guys, I’m willing to share the recipe if you’re willing to put the love into making it.

Yes, this Eggplant Parm will require a bit of time and love, but there was never a dish so worthy of that energy as this. What sets it apart form other Eggplant Parms is going that extra-mile and putting tender love and care into each step. Good-quality ingredients are also a major contributing factor to the heavenly outcome: fresh mozzarella, quality provolone, freshly grated parmesan, and a sauce made from San Marzano tomatoes. Yes, the good-quality ingredient list will cost you a little bit more, but it is absolutely worth a little splurge. This ain’t no everyday dinner. It’s something truly special.

That being said, you don’t need a special occasion to make this Eggplant Parm. Dinner becomes a special occasion when you declare it an Eggplant Parmigiana night. My whole family likes to join in the kitchen and work together to make it. That makes this incredible meal all the more special and memorable. I guarantee that if you try it just once, it will automatically become a tradition in your house as well.

One forkful will make you melt. The eggplant is breaded and deep-fried to create a crispy, crunchy, golden shell that gives way to the tender eggplant encased within. The sauce itself is the best I’ve ever had. I don’t just use it for eggplant parm; it’s amazing on spaghetti as well. It’s sweet, tangy, and bursting with flavor from fresh garlic and onions. Using those good-quality San Marzanos really makes a difference. But my favorite part about the sauce is the heat it’s packing. Spicy little red pepper flakes add that kiss of kick. You won’t notice it immediately, but that spice gets you on the way down like a pleasant little surprise.

The best part of this towering casserole is the mound of fresh, ooey, gooey, melted cheeses. You never have to fear for a cheese-less forkful, nor will you find yourself needing more. There is a perfect, generous portion of cheese loaded in every bite and, my god, it is bliss. Fresh mozzarella as opposed to shredded brings something truly gooey and special, while provolone gives you something a little different, and parmesan gives classic tang. Cheese lovers, you have found your Cloud Nine.

I need you to make this Eggplant Parmigiana. It’s a very special recipe that has quickly become a tradition in my home, and will quickly become one in yours too. Even if you don’t like eggplant, I challenge you with this dish. It’ll convert any eggplant hater. It’s cheesy, saucy, hearty, and oh so comforting. You will eat an ungodly amount, and you will not feel the least bit sorry.

A Few Tips Before You Get Cooking:

If you don’t go for the good-quality ingredients, don’t expect high-quality results. Jarred sauce? Tastes like dirt compared to this stuff. Pre-shredded mozzarella? Tastes like feet compared to fresh.
Don’t know where to buy the good cheeses? Your grocery store has a specialty cheese section that’s usually located by the deli.
Prepare the dish earlier in the day then bake it later when you’re ready to eat. It’s much less stressful this way.
You can take the skins off the eggplant if you like.
If you’re cooking for two, cut this recipe in half.
Leftover are awesome!

Eggplant Parmigiana
Recipe adapted from Alex Guarnaschelli

Ingredients:

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 teaspoon crushed red pepper flakes
3 tablespoons granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds fresh mozzarella cheese, cut into thin slices
1/2 cup freshly grated Parmesan
1 pound fresh provolone cheese, shredded
2 handfuls fresh basil, leaves only, torn

Directions:

For the tomato sauce: Put the tomatoes in a blender or food processor and puree until it reaches your desired consistency. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
For the eggplant: Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
In a large skillet, pour enough oil to fill about 1/2-inch deep. Heat the oil until it begins to smoke lightly. Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. They should sizzle when you drop them in. If not, the oil is not hot enough. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt.
Preheat oven to 350 degrees F. Place a baking sheet lined with aluminum foil on the bottom rack of your oven to catch drippings (this dish is likely to bubble over a little).
To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. (So, to repeat, the layers go: sauce, eggplant, mozzarella, provolone, parmesan, repeat. Be generous with that cheese!)
Carefully press the layers down firmly into the dish once assembled. Cover with foil and place the dish in the top part of the oven and cook for 30 minutes. Remove foil and continue to cook until the cheese is melted and bubbly, about 5-10 minutes more.
Let sit for 5 minutes before serving.

The Best Eggplant Parmigiana

I know, you see the words “the best” and you’re like, “Psh. Yeah, okay.” Well, “the best” is certainly quite a claim to make, one that I don’t take lightly. Declaring something as “the best” is like saying “I love you;” you don’t just go tossing it around. But unfortunately, many people do. That is why we don’t always take such phrases as seriously as we should.

Don’t worry, I’m not going to launch into a lecture. I’m just trying to make clear that I mean business! This is some seriously good stuff, the best I’ve ever had. If you don’t believe me, then try it for yourself. I’m sure, after just one bite, you’ll agree!

This is a really special dish. My mom first made it for me, which makes it all the more near and dear to my heart. I usually like to do the recipe-testing, but it’s nice to have my mother make something special for me once and a while. Even better is when we cook together, as we did tonight. Those are the kinds of memories I’ll carry forever.

But enough about me. I like to spare you little cookies of the personal details in my life (like what I did today and how cute my dog is, etc.), because that’s not what this is about. It’s about the food. I do hope, however, that in sharing my personal attachment to this dish, you will better understand why it’s so sublime.

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