Wednesday, September 23, 2009

Eggplant Parmesean

I love Eggplant! You can do so many things with it but I think I love eggplant parm the best. Eggplant is in season right now (normally from June to October) and it's the only time of year that I will buy it because it can be a little expensive otherwise. I like using both the dark purple kind that you find readily in the store and also the white variety from which eggplant got it's name. If you've never tried a white eggplant I suggest you do. They are less bitter, and have a creamier texture even though they contain more seeds. Most people will tell you that their skin in tougher and to peel it before hand but I don't find this to be true. There is a very important step in preparing the eggplant that most people miss, because of the fact that eggplant has a tendency to absorb a lot of oil when it's cooked, it's very important not to skip the salting step listed below.  Another great tip is that after you've breaded and fried them, you can freeze them. Store them in an airtight container with waxed or parchment paper in between. Then you can make eggplant parm all year round.


2 medium sized eggplant
2 eggs, beaten with 2 tbs milk or water
1 c seasoned  breadcrumbs
1 jar of your favorite pasta sauce
16oz bag of mozzerella cheese
oil for frying


Slice the eggplant about 1/4 inch thick. Layer the eggplant in a colander. In between each layer sprinkle the pieces with a good pinch of salt. Let the eggplant sit for at least an hour. After the hour is up, rinse the eggplant well and dry the slices.

Dip each slice into the egg wash then cover with breadcrumbs, pushing down to get them well coated. Fry each slice until golden brown on both sides. Drain well on paper towels. Do not layer the eggplant more then 1 high while draining to prevent them from absorbed extra oil.
In a 13x9 baking dish spread 1/3 of a jar of tomato sauce on the bottom. Play a layer of fried eggpalnt, half the cheese and another 1/3 jar of sauce. If there is enough to build a second layer, do so, only this time it should be eggplant, sauce then cheese. You do not want to go more then two layers high.
Bake in a preheated 350 degree oven for 30-45 mins or until the cheese is melted and bubbly. Serve with a side of spagetti and a tossed salad.

H A P P Y  C O O K I N G !!


  1. Delicious dish! My husband ate a few pieces fresh from frying as well as a bunch on his spaghetti. He says "very tasty"; love to hear that on a vegetarian meal.


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