Eggplant Parmesan Recipe

Eggplant Parmesan

From roxxyrott 16 years ago

I chose this recipe becasue I had a bunch of eggplant and didn't quite know what to do with it. I made some vegetarian changes and viola!!

1. Cut eggplant into 1/4 inch slices, layer in a container between paper towels, sprinkle lightly with salt, cover with another paper towel and put in the refrigerator at least 2 hours before cooking. (The pupose of this is to have the eggplant release some of it's moisture to ensure that the coating sticks)
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 c. olive oil in food processor. Add oregano. Add salt and pepper to taste, set aside.
When eggplant is drained, press down to remove any extra water. In a wide shallow bowl combine flour and breadcrumbs. Mix well.
In a second wide shallow bowl pour beaten eggs in.
Place a large deep skillet (I used my chicken fryer--any large skillet with deep sides will work) put over medium heat, pour in a half an inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture then in the egg mixture. Fry until golden brown on both sides. Set aside to drain on paper towels or rack.
Preheat the oven to 350 degrees. In the bottom of a 10x15 inch baking dish spread 1 1/2 c of tomato mixture to coat the bottom of the pan, top with 1/2 eggplant slices, top with 1/2 cheese and sprinkle 1/2 parmesan on top then sprinkle 1/2 of basil.
Repeat for next layer. Any remaining sauce put on top and top with remaining cheese/basil.
Bake until melty and top is slightly brown--about 30 minutes. Allow to rest for about 5-10 minutes before serving.

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c2max 15 years ago
Love eggplant - it's growing in my garden right now - HURRY UP EGGPLANT!!

I enjoyed reading your meat-less recipe. Eggplant is one of those items that makes you NOT miss eating meat.

Thanks and happy cooking (and gardening) - Colleen, Naperville, IL.
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" It was excellent "
bluewaterandsand ate it and said...
Sounds fantastic!
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roxxyrott Berkeley, CA

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