Eggplant Parmesan and Pasta Aglio E Olio

Mom wasn't feeling so good this weekend and it was cold and wet. We decided to watch movies all day and I cooked a homemade Italian meal for my Italian mom craving some homemade food.
I don't make this very often because the minute you start making it you realize why you don't make it that often.   It's a lot of work, but it's so damn good.  The recipe makes two casseroles and I froze one for another rainy day when we are feeling lazy again and I don't feel like doing this much work.

Eggplant Parmesan

• 2 1/4 lbs (about 2 large) eggplants
• 1 teaspoon kosher salt
• 1 Tbsp olive oil
• 1 clove minced garlic (about 1 teaspoon)
• 2 large containers of Ricotta cheese
• 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices

• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups breadcrumbs

• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten (more if needed)
• 1/4 cup olive oil (plus more to oil the sheet pans)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Spread a layer of the Ricotta cheese on top of the eggplants. 

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Spread a Ricotta layer and layer the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and Mozzarella.  Add basil leaves for garnish.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Spaghetti Aglio E Olio

Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.