One of the first meals, and most desirable, that I learned to make is Eggplant Parmesan. This meal has its traces back to the old country (Italy) and can be found on many menus around the world. Some of you may be wondering how on Earth you make this delicious meal, others may already know. Regardless, I am providing you with the recipe I use when I make my Eggplant Parm. I’m convinced it is probably the best based on the reactions of friends and family. You may disagree. Either way, here you go:
Eggplant Parmesan
This is the recipe if you are planning to serve four, if you are serving two, cut in half
Ingredients:
1 largish eggplant
3-4 eggs
Olive oil (you will need kind of a lot)
2 cups of breadcrumbs (or however much you need)
Parmesan cheese/shaky cheese
Some mozzarella or provolone cheese (whatever you have or prefer)
Your favorite tomato or marinara sauce
Your favorite pasta (optional)
1. Cut the eggplant into thin slices
2. Coat the eggplant in egg, and dip into the breadcrumbs, put aside on a plate
3. Heat large pan with olive oil on medium, arrange eggplant on the pan, and let fry until they start to get oily/dark. You might want to check the underside. It should only take about two minutes, then flip and fry the other side. You may find that your pan gets dry, this means you need to add more oil, and otherwise the slices get too dry and will burn. You will need to add oil every time you fry a new batch of eggplant.
4. Coat the bottom of a baking pan with sauce; begin layering eggplant slices, with sauce in between each layer. On the top layer, sprinkle parmesan and mozzarella cheese.
5. Bake at 350 degrees for 20-25 minutes
6. Boil some pasta
7. Put eggplant over pasta you have a delicious Italian meal
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