Haley and I have long been overdue for a “blog-worthy” homemade meal. Although we take turn cooking dinner on a daily basis, none of the things we prepare have been good enough (in my opinion) to post on Hyoungryman.com. Having been at the grocery store hours earlier, we decided Saturday night would be a good time to test our culinary prowess. A couple days prior, I made Haley bread-less Chicken Parmesan. She liked it so much; she wanted to try it with eggplant. I saw a pack of 3 lamb chops on sale for $6 (I guess it really wasn’t on sale, but I wanted them). Haley’s choice: Eggplant Parmesan // Hyoun’s choice: Marinated Lamb Chops
Haley’s recipe for the Eggplant Parmesan had about a 10 minute prep time and 40 minute cook time. Since my lamb chops would be done in 10 minutes, we decided to cook them last. The recipe called for 2 eggplants, but Haley selected one that was as large as 3 eggplants combined. As I sliced them, Haley prepared the eggs to make the Parmesan coating stick to the eggplant. I then made my Parmesan mixture based on memory. Since we didn’t have breadcrumbs or any type of bread product, I just used extra Parmesan cheese. After all was said and done, we browned the eggplant for 20 minutes in the oven.
While the eggplant was baking, I created the garlic-mustard marinade. Forgetting that the purpose of marinades is to soak into the meat, I didn’t want to wait until Sunday. So I just the chops sit in the marinade for 40 minutes.
After the eggplant browned for 20 minutes in the oven, we pulled them out and Haley sprinkled some shredded mozzarella cheese and chopped green & red bell peppers on it. She then stacked the eggplant on top of each other and then drizzled more tomato sauce on them. We continued to bake for another 40 minutes.
Since I have no grill and Haley was using the oven (I wanted to broil the chops), I ended up having to use a frying pan for the lamb chops. Since Haley likes her meat well done, I threw her chop on the pan when we had 15 minutes left on the Eggplant Parmesan. I placed mine in the pan at the 10 minute mark.
The end result was awesome for both dishes. Haley however didn’t really like the lamb because she prefers lean meats. She said it reminded her of a fatty sirloin, but she did like my seared crust on the lamb. I’ve only had lamb a few times, so I don’t know if it’s generally fatty or not. I personally thought it was great. The outsides were crispy and the spicy garlic & vinegary marinade complimented the meat well.
The Eggplant Parmesan was great too. The eggplant was meaty and firm. The tomato sauce turned sweeter as it cooked and the layers of cheese were gooey and thick. When I’ve had Eggplant Parmesan in the past, the eggplant was relatively small and I never really noticed the seeds. Since ours was humongous, it had lots of little seeds in them. I would have preferred it without those little crunchy seeds and maybe I’ll get a bunch of smaller eggplants next time. Regardless of that, I ate 4 slices in addition to 2.5 lamb chops.
I’m proud of how the meal turned out and I think Haley did too. If you’d like to see more pictures of the meal from prep to finish, use the link below.