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Not exactly a recipe. Rose, but here is how I do it....

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Joined: Dec 14, 2005


Posted to Thread #3463 at 1:52 am on Sep 13, 2006

The eggplant will be more tender and will absorb much less oil if it is salted first. Slice the eggplant about 1/4" thick, spinkle with salt on both sides and let drain on paper towels until limp. Set up a bowl of seasoned flour (just S&P) and another of beaten egg, and heat about a 1/4-inch of oil in skillet. Blot the eggplant slices really dry, dredge in flour, dip in egg, and fry on both sides until brown, adding more oil as needed. Drain on paper towels.

Spread a little tomato sauce (any recipe) in a baking dish, lay in half the eggplant slices, overlapping, then a layer of sauce and some Paresan cheese. Repeat . (Don't drown it with sauce and cheese-- the flavor of the eggplant should stand out.)

Bake in a medium oven until browned, (half hour to 45 minutes), let cool a few minutes, and serve cut into squares with more sauce and Parmesan.

(I know some cooks coat the eggplant in breadcrumbs after the egg, but I think the breading turns soggy later)

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