Delicious Eggplant Parmesan Recipe

August 6, 11:16 PMRaleigh Fresh Foods ExaminerMolly Schoemann

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                                                         Say it with needlepoint!

We made Eggplant Parmesan tonight, and it was tasty in that way that only dishes which involve deep-frying  otherwise healthy vegetables are.  We used fresh eggplant from the Moore Square Farmer's Market in Raleigh-- you can find this farmer's market in Raleigh's Moore Square on Wednesdays from 10:30am-2pm.  Two eggplants will set you back $2.  Not bad! 

(There are 2 hours of light prep work before you really get started on this dish, but salt does most of the work during those two hours. Salt works hard for the money!)

Eggplant Parmesan:

3 Tbs salt

2 eggs

2 cups seasoned breadcrumbs

1/4 cup milk

1 large or 2 medium eggplants

1 tsp olive oil

2 cups oil (for frying-- we used a mix of canola and vegetable)

1 16 oz jar tomato sauce

1 1/2 cups shredded mozzarella cheese

Also need:  A skillet for frying (cast iron works well), a rectangular glass casserole dish.  This dish works well as a two-person job; one person supervises the frying, the other dips and dredges.  Don't give me that look; you'll see what I'm referring to in a minute.  

Peel 2lbs eggplant (1 large or 2 medium sized). Slice into ½ inch pieces. Lay the slices out on a cookie sheet, sprinkle them with salt. Let them sweat for an hour under a layer of paper towels that is weighted (a couple of books will work).

After 1 hour, change the paper towels, and place eggplant in the fridge for another hour—this process draws the moisture out and gives the eggplant slices a tacky surface so that the egg wash clings to them.  You can leave the books out of the fridge for this step.

Meanwhile, heat ½” of oil in a 12” cast-iron skillet.

Preheat oven to 400.

Beat 2 eggs and ¼ cup milk in a large bowl. Prepare a deep tray with herbed breadcrumbs (we used parmesan breadcrumbs, delightful!). Dip each slice of eggplant in the egg wash, then dredge through the breadcrumbs until both sides are coated.

Fry each slice of breadcrumbed eggplant, 2-3 slices at a time depending on the size, until breadcrumbs turn golden brown and look decently fried. Drain on paper towels.

Rub a light film of olive oil on the bottom of a rectangular glass casserole dish, then cover with a layer of fried eggplant slices, then a layer of tomato sauce, and a layer of shredded mozzarella cheese, followed by another layer of eggplant, then tomato sauce, and cheese, and then a final layer of breadcrumbs, for flair.

Bake for 15-20 minutes, or until cheese is melted and beginning to brown, and casserole is bubbling irresistibly. Let cool for 5 minutes. Top servings with grated parmesan, and then surprise yourself at how much of the entire dish you and one other person manage to put away in one sitting.

Here it is in action: