Eggplant Parmigianino Recipe

How to make it

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• Peel your eggplant and cut into ¼ inch circles – cover in kosher salt and place in a large pan at least 3 inches deep, once the eggplant is layered in the bottom of the pan cover with plastic wrap. I have a 5 lb brick that I have covered in heavy duty foil – place on top of the eggplant and allow the eggplant to brine for 2 hours minimum.
• Remove Eggplant from the pan and wash well with cold water – pat each slice dry.
• Create your bath stations – 1st bath - 2 eggs whipped with ½ cup cold water 2nd bath – bread crumbs and black pepper.
• Heat a large skillet to medium high heat (also pre heat your oven to 375 degrees), spray the pan with the cooking spray – dip your eggplant into both bath’s and make sure you cover well with bread crumbs, transfer to skillet and cook till browned – flip and repeat.
• Transfer browned Eggplant to a large 8.5 x 11.75 baking dish – place one single layer of the browned eggplant cover with 1/3 of your cheese mixture then top with sauce repeat. Ensuring that your top layer is a good layer of cheese.
• Bake for 40 min. in 375 degree oven check at approximately 30 min. – ovens do not all cook at the same rate – what you want to see is the eggplant bubbling and the cheese browned. Cool and serve with a nice Italian bread and a glass of red wine – great dish.
• I have found that not brining the eggplant leaves it with a bitter taste and unless you have a very soft skin on the eggplant leaving the skin on leaves with things in your teeth (not good eats, LOL)