On a cold fall evening, nothing beats a warm dish of comfort food. One of our favorites is eggplant parm. It's not too often that it makes it into this final form since the first part of the prep- the breaded cooked pieces- never seem to make it into the pan for the sauce. Why? Because everyone walking by takes “Just one!” piece and eats it! Kind of like sneaking a meatball. Well, last night I was able to swat hands away and the final outcome? Lots of “Mmmmm!”
I make this “old-style”, meaning, I don't measure anything! So below is a guess-ti-mation of ingredients.
The recipe:
1 large eggplant (about 1-1/2 lbs.)
3 eggs
4 C. Seasoned Breadcrumbs
1-1/2 C. Romano cheese (Locatelli)
3 Tbsp. parsley
1 Tbsp. basil
generous shake of garlic salt
1/2 C. Olive oil
2 C. spaghetti sauce
1 C. Mozzarella cheese
In a pie plate, beat egg. In separate pie plate mix bread crumbs, cheese and spices. Mix. Slice eggplant in 1/4 inch slices. I prefer to keep the skin on, but if you do not like that, you can peel before slicing. Dip each slice on both sides in the egg and then in the bread crumbs. Be sure to cover both sides. In frying pan, place about 2 tablespoons of olive oil to coat the bottom of pan- as you make your way through the eggplant pieces, continue to add oil a little bit at a time so the eggplant does not stick.
Place eggplant in pan (which has been heated over medium heat) being careful not to crowd the pan. Cook until golden brown (about 5 minutes) and then turn over to brown on other side. When cooked, place on plate to cool. It's ok to pile on top of each other-pieces will be transferred to a baking dish (I used an 8x2x2 glass pan). Cook entire eggplant. You may find you may need more breadcrumb mixture, egg or oil. Adjust accordingly.
When eggplant is cooked, begin to layer in ungreased pan, just overlapping the edges of each piece. When complete cover with about 3/4 cup of sauce. Add another layer of eggplant. Cover with 3/4 cup sauce. Sprinkle a generous handful (about 1/2 cup) shredded mozzarella cheese and about a tablespoon of Romano cheese. Add final layer of eggplant, sauce to cover and rest of Mozzarella cheese and sprinkle of Romano cheese. Cover with foil and bake in 350 degree oven for 30 minutes. Let stand about 15 minutes before cutting and serving!
Tina
Tuesday 27th of September 2011
I made this on Sunday with fresh eggplant from our garden. Instead of frying, I made a heart-healthy and less messy alternative. I baked the breaded pieces at 350 for 15 minutes, flipped them and baked the other side for another 15 minutes. Then I added the sauce & cheese and baked together for another 20 minutes. A large serving dish was a side dish for grilled steaks. I hid away a second pan in the freezer for another time. It was delicious and my husband and I fought over who would pack the last small portion for lunch the next day. It was a 'rock-paper-scissors' battle and he won. Thanks for sharing. Recipe is similar to one that my family uses and we also don't measure ingredients.
Kelly
Thursday 29th of September 2011
Oooh!! This sounds great Tina! I never thought to bake instead of fry....I will try that! He may have won the R-P-S battle, but you are the one that knows another pan is in the freezer! Score! :)
K Pugliano
Tuesday 30th of November 2010
It is such a comfort dish, isn't it? :)
Debbie
Monday 15th of November 2010
I made my version a couple of weeks ago and it was so good! I don't make it often but I love it.