Eggplant Parmesan
" A Messy Delight"

Eggplant Parmesan is an Italian version of a casserole. This creamy, delicious, mess is a wonderful dish for overcoming dislike of vegetables.

The co-mingling of this recipe's ingredients screams for a loaf of crusty Italian bread.

This is one of the construction dishes. Like building a house there is a process to follow if you want the best results.

Other favorite construction recipes are "Galumpkis" (also known as "Cabbage Rolls" of Stuffed cabbage") and "Tortuga Style Tomato Fish".

Eggplant recipes are growing in popularity. There are a number of stacked and rolled recipes. But one of our All-Time-Favorite recipes is this molten lava version of Eggplant Parmesan. Let's get started.

Before cooking any dish, selection of ingredients will make or break any recipe. Eggplants, like tomatoes come in many sizes, shapes and colors. The Purple / Black eggplant varieties are most common.

Some versions are tough fleshed, some are a little bitter and others have more seeds than flesh. Whether Growing your own or buying them at your local grocer or farmers market selection is the key to success.

Some recipes require a tougher, more bitter version eggplant, but not this one.

In fact, our favorite for Eggplant Parmesan is a smallish, delicate white eggplant variety. If you find these beauties, gather some seeds (if you are sure the Eggplant is not a hybrid) before cooking and start growing them next season. You won't be disappointed.




So, here is our recipe for



EGGPLANT PARMESAN


DIRECTIONS -

Preparation -

Marinara Sauce is the tomato part of this dish. Have your marinara sauce off to the side at room temperature until assembly of the dish.

You can use your favorite canned sauce, jar sauce or homemade sauce from your garden tomato base.

Here is a guide for the perfect Marinara sauce for Eggplant Parmesan.

Mozzarella cheese should be sliced into approx. 1/4" slices. It doesn't have to be exact. Cover and leave in the refrigerator until ready to be used in assembly of the dish.

In a small shallow bowl ( a normal soup bowl should work fine) beat two eggs and set aside.

Pour flour onto a dinner plate and set aside.

Preparing the eggplant is an easy process. Lay the eggplant on it's side, cut off the stem top and proceed to slice off the thin skin of the Eggplant. Next slice the eggplant into 1/4' to 1/2'' thick rounds.

Set up an assembly line for frying. From left to right (preferably) have the Eggplant slices, Flour dredging plate, Egg wash, Frying pan with olive oil set at Medium and another Dinner plate covered with paper towels for draining excess oil.

Take a slice of Eggplant, cover it in flour by placing it in the flour, covering both top and bottom then roll through the flour covering the sides.

Quickly dip the slice into the egg wash, let excess egg wash drip off and place into the hot frying pan. browning lightly on both sides then place on the paper towel covered plate. Salt and pepper to taste.

Repeat this process until all the eggplant has been prepared. The Eggplant Parmesan is ready for assembly.


Assembly-

Preheat the oven to 300 degrees.

In a deep baking dish ladle enough Marinara sauce to cover the bottom of the dish. Place the first layer of Eggplant slices covering the entire bottom of the dish. On each piece, place a slice of Mozzarella cheese then on top of the cheese, place another layer of Eggplant slices.

Do not press down when adding layers. Places pieces in loosely. Repeat this process until all eggplant slices are in the baking dish and top off with a last layer of cheese.

Ladle enough Marinara sauce to cover the top pieces allowing some sauce to drip down into the nooks and crannies.

Do Not Fill the casserole with sauce.

This dish will settle-in while cooking.

Bake for about 20-25 minutes. Let cool down for about 10 minutes before serving.

When ready, scoop out portions onto plates. Serve with a salad, crusty bread, a bottle of red wine and Enjoy.


INGREDIENTS -

1 - 2 Ripe Eggplants (depending on size)

1/2 Cup Olive Oil ( for Frying)

1 Cup Flour (for dredging)

2 Eggs

24 oz. Marinara Sauce

1 lb Soft Mozzarella Cheese
Salt & Pepper


VARIATIONS -

This is a very simple recipe. Variations in the style and quality Eggplant, style of sauce and quality of cheese and other ingredients would be possible changes.

Once you have this recipe to your liking, the old term "don't fix it, if it ain't broke" applies.

Enjoy!