EGGPLANT PARMESAN BOOTY BOMB

Now that I am armed with the Booty Bomb, nothing can stop me.  Muahahaha!

Now that I am armed with the Booty Bomb, nothing can stop me. Muahahaha!

Weapons of mass destruction are no doubt dangerous in the hands of terrorists.  But what about weapons of mass satisfaction?  They also pose a threat in the hands of the common man.  I found this out the hard way when I adjusted a simple recipe for eggplant Parmesan.  This already awesome dish took my game to DEFCON 5. Suddenly I could cause an orgasm in every woman in a 5 mile-radius as soon as I popped this dish into the oven.  The power did in fact go to my head. I became a super-villain indiscriminately bringing beautiful women to their knees in abject pleasure.  Lucky for mankind, a douchey superhero known as the Cock-Blocker managed to wipe my memory clean of the ingredients of this recipe. Too bad for that good two-shoes so-called hero, the Freedom of Information Act allows the rest of you access to this powerful dish.  Cook with caution!

Total time: approximately 45 minutes
Projected cost: $8
Drinking Buddy: Red wine

eggplant-parm-prepIngredients:
1. Salt to taste
2. ½ tablespoon of oregano
3. 3 tablespoons of olive oil
4. 1 28-ounce can of tomatoes
5. 1 large handful of shredded/chopped mozzarella
6. 2 eggs
7. 1 large eggplant cut into 1-inch thick rounds
8. 1 onion chopped coarsely
9. 1 handful of chopped parsley
10. 3 garlic cloves chopped coarsely
11. ½ cup of flour
12. ¼ cup of shredded Parmesan
13. ½ cup of breadcrumbs

Step 1
Create the sauce by heating up 1 tablespoon of olive oil in a pan on medium-high heat.  Sauté the garlic until they whiten (approx 30 seconds).  Sauté the onions until they become translucent (approx 2 minutes).  Add salt to taste and parsley and cook in the flavor (approx 1 minute).  Add the tomatoes and crush them yourself.  Turn the heat down low and allow the sauce to simmer as you move on to Step 2.
eggplant-parm-sauce
Step 2
Create the eggplant batter.  First mix up the breading: flour, breadcrumbs, Parmesan and oregano in one bowl.  Beat the eggs in a second bowl.  Heat up 1 tablespoon of olive oil in a pan on medium-high heat.  Dip each eggplant round in the eggs, and then the breading and fry them 4 or five at a time.  Flip once after the bottoms brown (approx 2 minutes) and repeat.  Set aside on a paper towel to soak up excess oil.  Repeat as needed.
eggplant-parm-batter-fry
Step 3
Preheat the oven to 350 degrees F.  Lay down a base of sauce in a small baking/casserole dish. Put down a layer of fried eggplants.  Place another layer of sauce and eggplants until you have exhausted your supply, laying the last of the sauce on top.  Scatter the mozzarella buckshot style over the top and throw in the oven.  Bake until the cheese crusts and browns (approx 20 minutes).  You are in for a treat!  Serve it up solo or with some PASTA.
eggplant-parm-bake

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2 Responses to EGGPLANT PARMESAN BOOTY BOMB

  1. [...] this is a quality dish to get you “laid“, but, I’ll take it as a midnight snack. Eggplant, mozzarella cheese, Parmesan cheese, [...]

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