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Eggplant Parmesan

May 23, 2011

Photo by Pat

My husband Joe is a steak and potatoes man with a serving of corn on the side. Not me, my family ate every vegetable in the then known world fixed at least 6 different ways over the course of my growing up years. He never saw the need to indulge in a plate of boiled okra with tomatoes and onions or Blushing Bunnies? Don’t get him started on the Blushing Bunnies! One of these days I’ll post the Blushing Bunnies recipe so you can be the judge.

Joe’s father planted a big beautiful garden every year. Row upon rows of staples that the family would use over the winter. He grew eggplant but not to eat, “just for the color”, he said. I never heard of anyone just growing eggplant to look at. What a waste! Hasn’t he ever heard of Eggplant Parmesan?

Summer is coming on fast and although eggplant is available all year long, soon it will be time to purchase some locally grown beauties to enjoy.

Eggplant Parmesan sounds complicated but it’s not. It’s a quick fix for supper needing only a beautiful salad and good bread to keep it company. If eggplant was served at my Mother’s table she would serve it with some Black Eye Peas, Wilted Green Salad and Cornbread. Either way, this no nonsense recipe is worth a try.

Eggplant Parmesan
Makes 2 large servings

1 medium Eggplant

Photo by Pat

salt

1 egg, beaten
1 cup Italian Seasoned Bread Crumbs
½ cup grated Parmesan

1 jar of a good flavorful pasta sauce, your choice
1 cup grated mozzarella cheese
½ cup grated Parmesan
Fresh Basil, chiffonade

Slice the eggplant into 1/2 inch or a little bit less slices, sprinkle with salt and arrange on a paper towel to drain. Let sit for about 30 minutes.

Photo by Pat

Mix the bread crumbs and the Parmesan together in a plate. Bread the eggplant slices using the beaten egg first and then bread crumb mix. Place the breaded eggplant into a med. hot skillet (use about 2 T. of oil in the bottom) and fry until golden.

Shingle the golden slices in a baking dish with a tablespoon of pasta sauce between each slice. Sprinkle the top with Mozzarella cheese. Bake at 350 degrees until hot and the cheese has melted. Sprinkle additional Parmesan Cheese and garnish with fresh Basil.

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One Comment leave one →
  1. May 23, 2011 2:38 pm

    I like how you keep it light. Yes, I know it’s fried, but you keep it pretty simple. Great recipe and beautiful photos, as always.

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