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Joe

REC: Simple Eggplant Parmesan. My great-aunt showed me this years ago. I've had good luck

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Joined: Dec 14, 2005

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Posted to Thread #12398 at 7:05 pm on Oct 26, 2008

with eggplant in the garden this year--it's still going strong--so I've been making this a lot lately.

EGGPLANT PARMESAN

For an indeterminate amount:
Firm, Glossy Eggplant(s) (Auntie Annie was very particular).
Salt
Flour
Pepper
Eggs
Oil for frying (I use canola oil, with a little olive oil added for flavor)
Tomato sauce--your favorite
Freshly grated Parmesan cheese

Slice the eggplant crosswise into 1/4-inch thick rounds. Sprinkle the slices with salt and let drain in a colander, tossing occasionally, until limp, about 30 minutes. Rinse, then pat dry with paper towels. (Purging the eggplant of excess moisture keeps it from absorbing too much oil when fried).

Preheat the oven to 375*F.

Put flour, seasoned with salt and pepper, in a bowl. Put beaten eggs in another bowl. Heat about a 1/4-inch of oil in a skillet. Working in batches, dip each eggplant slice in flour and shake off excess. Dip in egg, then fry until brown on both sides, adding more oil if necessary. Drain on paper towels.

Choose a baking dish of a size to hold the slices in two or three layers. Spread a little tomato sauce in the bottom of the dish. Place a single layer of eggplant in the dish. Dab each slice with a little sauce and spread with the back of a spoon. Sprinkle with a little Parmesan Cheese. Repeat with one or two more layers.

Bake until bubbly and nicely browned. Let cool a few minutes, then slice into squares. Serve with a little more sauce and cheese.

NOTE: For a crispy texture, it's important not to crowd the eggplant; leave a little space between the slices. It's also important not to drown it in sauce or smother it in cheese. Use just enough and let the flavor of the eggplant come through.


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