Eggplant Parmigiana

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    • #344812

      Eggplant Parmigiana
      bread crumbs
      tomato sauce
      olive oil
      Italian seasonings
      salt & pepper
      thinly sliced or shredded mozzarella cheese
      grated parmesan cheese
      Slice the eggplant into about 3/8 inch thick slabs and brown both sides in oil. This step is time-consuming, so use the biggest cast iron pan you have. Try using a #14 Dutch oven and its lid turned upside down on a grill.

      To get the pan really hot and brown the eggplant faster, use peanut oil for this segment.
      Set the browned pieces aside on a plate or pan.
      Beat a couple eggs in a somewhat flat-bottomed bowl or pan.
      Put bread crumbs in a bowl, deep plate or pan.

      Cracker crumbs or flour can be substituted.
      Using a fork or tongs, dip each browned slice of eggplant in the beaten egg then immediately into the bread crumbs and cover both sides.
      Spread out a layer of these slices in the olive-oiled oven or in the oiled baking pan.
      Next, spread a layer of sauce, seasonings, and thinly sliced garlic on the slices of eggplant.
      Then add a layer of mozzarella cheese and top with very thin tomato slices.
      Sprinkle some black pepper to finish and then layer in some fresh basil leaves (optional, but delicious).
      Drizzle a little olive oil over the whole pan.
      Start the layers over again sprinkling each with olive oil.
      The final layer should be eggplant slices and gets a good dose of parmesan cheese on top of just a little mozzarella.

      Be sure to not over do it so much that the lid of the oven touches the cheesy top.
      Bake with top and bottom coals until sauce bubbles and blends into the eggplant.
      Test the eggplant by poking it with a fork. It is done when the eggplant is very fork-tender and not rubbery.

    • #457377

      OMG, the best eggplant parm I have ever had. Salting the eggplant beforehand make a difference. And fresh basil.

    • #457392

      So glad that you enjoyed it!

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