Friday, October 9, 2009

Eggplant Parmesan

What do you do when you find cheap eggplants at a farmer's market?  You make eggplant parmesan!

1 large eggplant or 2 small eggplants
2 eggs
2 tsp milk
1 cup flour
1 1/2 cup Seasoned Breadcrumbs
3 tbsp Parmesan Cheese (the powdery stuff)
Olive Oil
1 tbsp butter
1 jar of your favorite pasta sauce
Sliced Mozzerella Cheese (anywhere from 4-8 slices) (about 1/2 cup - 1 cup)

Slice your eggplant(s) into discs, about 1/2 inch thick.
Crack the eggs into a bowl, add the milk, and beat with a whisk or a fork.
Put the flour in another bowl.
And finally, in another bowl (yes, I do LOVE doing dishes.... haha), put your breadcrumps and parmesan cheese.
Dip each eggplant disc into the flour, then the egg, then the breadcrumbs, and arrange in a single layer on a plate.  Doing this with a fork while reduce the mess, but if you like to get your hands dirty, be my guest.
Heat olive oil in a pan, making sure that you have enough to cover the whole bottom of the pan, but you don't want your eggplant to swim in it.  Medium heat should be good enough for this.  Add your butter in as well (this will give a nice, golden brown crust to the eggplant.  If you want to leave it out, that's fine).
Once the oil is hot, fry your eggplant until the breading is browned. 
Dry the eggplant on paper towels to soak up the extra olive oil
Spread some sauce in the bottom of a 13x9 baking dish.  Layer the eggplant slices in the dish.  Pour your desired amount of sauce on top and spread around.  Then sprinkle cheese on top.  I don't like a ton of sauce, so I don't normally use the whole jar.
Bake for 35 minutes at 350 degrees F.
Serve with hot pasta or fresh Italian bread.

My review:  This was delicious!  Very easy to make, and tasted like it was from a restaurant.  I actually halved the recipe, and made it in an 8x8 baking dish.  It was perfect!