Eggplant Parmesan

 It must have been around five years since I last make eggplant parmesan but I like it so much I'll probably want to make it again in another five years.  The sides were store bought from the deli.

Eggplant Parmesan   serves 6-8

2 med. globe eggplant

salt

1/2 C. AP flour

2 C. seasoned Panko bread crumbs

1/4 C. olive oil, for frying

1 -2 C. jarred or fresh marinara

1 C. shredded mozzarella

1 C. grated Parmesan 

2 T. sliced fresh basil

Cut stems off eggplant, then slice into 1/4 or 1/2-inch slices

Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides.  Leave eggplant in pan for 10 minutes to “sweat” its moisture.  Pat dry and wipe off extras salt. Place beaten eggs, flour and bread crumbs in separate bowls.  Flour both sided, dip in egg and then with bread crumbs. Press bread crumbs onto eggplant with your fingers. It should be thoroughly covered, then shake off excess.  Repeat for each slice.

In large nonstick skillet, heat 2 T. oil. Add layer of eggplant; fry 2 minutes, until browned on each side and crispy and browned.   Remove to paper towels and repeat until all eggplant has been fried.  You may have to add additional oil to the pan. 

Spread a thin layer of marinara in a casserole pan or oven proof pan.  Do not add too much sauce or the eggplant will become mushy. Use maybe 1/2 C. for an 8X12-inch pan.

Layer eggplant slices, shredded mozzarellas spoonful of marinara and shredded Parmesan.  For heartier serving, add another layer of eggplant, marinara and cheeses.

Bake @ 350º, uncovered, for 30 minutes, or until cheese is melted and eggplant is fork tender.

Top with fresh basil and oregano. Allow to cook for a few minutes - it will make slicing easier, then serve