Patience
Only a few slices at a time, or they won't fry correctly.
One of the less frequently noted requirements for cooking is that the chef have PATIENCE. And the lack of patience in our world may explain why so few of us cook meals at home. Take tonight’s dinner, for example. There were some very nice looking eggplants this week at the CSA, so I decided to make eggplant parmigiana. I don’t make it very often because I’ve never been able to make it as well as my mother does, and I hate frying food. You end up smelling like a fish fry yourself when it’s done – and it’s such a mess to clean up. But it’s one of those things on my life list that I would like to become competent at, someday. So since I purchased a fryer within the past year, I decided to take another shot at it.
Well, two hours later the job is finally done, and I didn’t even make the tomato sauce today, I had some in the freezer.
It takes patience to slice the eggplants into even slices. It takes patience to dip them in the egg wash and bread crumbs. It takes patience to fry a few slices at a time so the oil isn’t overcrowded. It takes patience to layer the ingredients in the casserole, and it takes patience to wait for it to bake in the oven. Now I remember why I don’t work on this life list accomplishment very often. I don’t have as much patience as you need for this recipe.
I just hope it came out tasty and was worth the trouble, because my patience has been used up for the week. But right now I’m exercising patience waiting for my husband to come home for dinner.
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It sure looks like your patience paid off! It looks yummy and I can almost taste it!
Thanks. It turns out it was good. This is a first. My husband said it was almost as good as my mom’s always is. Must be the new fryer.