EGGPLANT PARMIGIANA

 Two of my kids requested eggplant parmigiana for our Sunday family dinner this week so I thought I’d write down my process and recipe for you all.  10 years ago, I never would have thought I’d like eggplant but during one of the times we did the ‘Daniel Fast’, I decided to try it in place of meat.  Turns out we love it! 

INGREDIENTS 

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices

Salt, as needed

Vegetable oil for frying

2 cups Flour

6 large eggs, beaten

2 tbsp milk

1 tsp salt

1 tsp black pepper 

5 cups Italian breadcrumbs

7 cups marinara sauce of choice (or recipe in comments)

2/3 cup grated Parmesan

1 lb fresh mozzarella, thinly sliced

DIRECTIONS 

• An hour before beginning to cook dinner, slice the eggplants into 1/2” rounds. Place in a large bowl & sprinkle salt GENEROUSLY over them. Toss to coat. Let sit for one hour for the bitter juices to sweat out.

• Rinse eggplant well under cold running water. Dry eggplant slices with paper towel.

• Preheat oven to 400 degrees F.

• Pour breadcrumbs into a large bowl.

• Blend flour, salt and pepper in another bowl.

• In yet another medium bowl, whisk egg & milk together.

• Dip eggplant slices one at a time in the flour, then the egg mixture, and finally in the breadcrumb mixture. Place the breaded eggplant on a parchment lined cookie sheet. Repeat until done.

• In a large skillet/frying pan, add 1/2” of oil & heat over medium until it reaches 400 degrees F.

• Fry small batches of the eggplant slices until golden brown, about 2-3 minutes per batch. Place fried eggplant on a paper towel-lined baking sheet. Repeat until all the eggplant is cooked.

• Lightly grease a casserole or baking dish with olive oil.

• Cover the bottom of the dish with 1/3 of the marinara sauce.

• Spread out half of the eggplant on top of the sauce. Spread another 1/3 marinara sauce on top of the eggplant slices & spread half of the Parmesan & mozzarella slices next. Repeat process.

• Bake for 30-40 minutes until the sauce & cheese is bubbling & beginning to brown.

• I serve mine with spaghettini & garlic bread.

QUICK MARINARA SAUCE

Ingredients:

3 tbsp olive oil

1 medium onion, diced

6 cloves garlic, minced

2 (796ml/28oz) cans tomato sauce

1/4 cup fresh basil leaves

1 tbsp salt

Freshly ground black pepper

Sauté onion and garlic in olive oil until golden and tender.  Add rest of ingredients and simmer for 30 minutes.