Eggplant Parmesan

Directions

1.  Wash and slice eggplants (½ inch thick). Arrange the eggplant slices on several baking sheets and generously sprinkle salt over each slice. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

2.  While eggplant sits, prepare tomato sauce*.

3.  After 1 hour, transfer the eggplant to a colander in the sink and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

4.  In a large bowl, whisk together the bread crumbs, salt, oregano, thyme, and season with pepper.

5.  Place the flour for dredging the eggplant in a shallow bowl.

6.  In another bowl, whisk the eggs and milk together.

7.  Preheat the oven to medium-high. Lightly brush a large baking dish with olive oil and set aside. Grate both cheeses and set aside.

8.  In a large, straight-sided skillet, pour the oil to a depth of ½ inch. Heat the oil over medium heat.

9.   Dredge an eggplant slice in the flour and then dip it in the egg. Finally, dredge it in the breadcrumb mixture. Shake off any excess breading, and sauté the eggplant until browned on both sides. Place on a paper towel to drain off excess oil. Repeat until all eggplant is prepared.

10.   Cover the bottom of the baking dish with a layer of tomato sauce. Arrange a layer of eggplant over the sauce.

11.   Scatter a mixed layer of the 2 cheeses over the eggplant. Repeat until you run out of all ingredients. Reserve a layer of cheese to go on top.

12.   Bake until bubby and just beginning to brown, about 30 minutes. Reduce heat if necessary to prevent burning.

       

Notes: Serve this dish with a good loaf of garlic bread. It may look daunting, but it is certainly worth the effort, especially if you want to ‘wow’ some dinner guests!

 

Variations: Try using zucchini slices together with the eggplant or alone. Adding mushrooms or meat to the sauce is a nice touch.

 

Substitutions: Mozzarella and Parmesan/Any meltable cheeses.

 

References: See the Tomato Sauce recipe.