My husband repeatedly tells me, and anyone else who will listen, that he doesn’t like eggplant. I don’t know why he says this.
We grow eggplant in the garden every year. And he always raves about what I make with it.
My daughter also says she doesn’t like eggplant. But she choose this recipe to make this week. My family seems quite strange. . .
I like to cut my eggplant lengthwise for eggplant parmesan. I got this tip from a lovely Italian grandmother whose son I know. She told me that it makes the dish feel meatier. I have to agree!
Dipping the eggplant in bread crumbs alone also takes a lot of the breading part out of the equation. I don’t mind breading, but I prefer less rather than more of it. I feel like the breading takes away from the eggplant itself.
This method helps the eggplant stand out. It does add a touch of crunch, which is nice, but doesn’t hide the vegetable.
The dish was delicious! We had enough to share and still save some for leftovers!
EGGPLANT PARMESAN
1 Large Eggplant
3 Eggs, Beaten
1 Cup Dried Bread Crumbs
3/4 Cup Olive Oil
1/2 Cup Grated Parmesan Cheese
2 Teaspoons Oregano
1/2 Pound Sliced Mozzarella Cheese
28 Ounces Tomato Sauce
Heat oven to 350 degrees. Pare eggplant as desired. Cut into 1/4 inch thick slices. Dip each slice first into egg, then into crumbs. Sauté in hot oil until golden on both sides. In a 2 quart casserole, place a layer of eggplant. Top with some parmesan, oregano and Mozzarella. Cover well with some of the tomato sauce. Repeat until all eggplant are used. Top last layer with mozzarella. Bake 30 minutes.
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