Eggplant Parmesan

    Y'all know how much I love fast, easy meals. My lack of spare time is often my greatest inspiration in cooking. But there are a few ingredients that make me want to take my time and coerce every bit of goodness from the depths of their being. Eggplant is one of those ingredients. It can be a bit intimidating because if it is prepared improperly? Ick. But when you take your time and give it the respect it deserves it becomes earthy and delicious. Bread it, top it with cheese, and serve it with pasta and you have a summer masterpiece.
     One of the most useful things I learned in school is the proper method for breading. It is an involved process but will keep the breading from slipping off the eggplant (or chicken or veal or pork or anything) like a glove that is too big. There are few things a despise more when eating than a sad, soggy breading. I promise you will not be sorry to have put in a little extra effort.
     So, here is my tried and true method for respecting eggplant and breading properly.

What You Will Need:

1 medium Eggplant
Salt
1 cup Milk
1 cup AP Flour
3 whole Eggs
1 1/2 cup Seasoned Bread Crumbs
Olive Oil, for drizzling
4 cups Tomato Sauce
12 oz log Fresh Mozzarella
Grated Parmesan Cheese
Basil, for garnish


The eggplant needs several hours to dry out before dredging, so start that at least 3 hours before serving.

Peel the eggplant and cut slices approximately 1/2 inch thick

Line a cookie sheet with two layers of paper towels and lay eggplant slices in a single layer

One of the things that can ruin eggplant is not removing the water. Too much water in the eggplant during cooking is what gives eggplant that slimy texture that so many people dislike. So how do you remove the water? Salt and weight.

See the water droplets? That was drawn out by a little sprinkle of salt after just a few seconds.

     After laying the eggplant on a paper towel lined cookie sheet, add the salt and line the top with another layer of paper towels. Add another cookie sheet or casserole dish and weigh it down with whatever you can.

For example...

After a few hours, the paper towels will be wet and the eggplant will be ready to dredge and bake! Here is the PROPER way to dredge eggplant and everything else.

Set up an area of the counter as a breading station - the eggplant on one side, a lightly greased baking sheet on the other, and 4 bowls in between. Working from left to right, fill one bowl with milk, the next with flour, then the beaten eggs, and finally the bread crumbs. Using clean hands, place each piece of eggplant in each bowl, in order, using one hand to remove the eggplant from the wet ingredients and one hand from the dry. A fork is also acceptable but not nearly as fun.

Place the breaded eggplant on a greased cookie sheet. Drizzle with olive oil and bake at 375 degrees for 30 minutes. Remove from the oven and top with tomato sauce, mozzarella, and parmesan cheese.

Place under the broiler for 2-3 minutes, or until cheese is melted and beginning to brown.
Serve with pasta, salad, or all by itself. Pop open a bottle of red wine, sit back, and enjoy the product of your love and respect!

Condensed Version:

Serves: 4 

What You Will Need:

1 medium Eggplant
Salt
1 cup Milk
1 cup AP Flour
3 whole Eggs
1 1/2 cup Seasoned Bread Crumbs
Olive Oil, for drizzling
4 cups Tomato Sauce
12 oz log Fresh Mozzarella
Grated Parmesan Cheese
Basil, for garnish

1. Peel and slice eggplant. Place on paper towel lined cookie sheet, salt and weigh down to extract water. Let sit for 2-3 hours.
2. Preheat oven to 375 degrees. Dredge eggplant by coating in (in order) milk, flour, egg wash, and bread crumbs. Drizzle with olive oil and bake at 375 degrees for 30 minutes.
3. Remove from oven and top with sauce, mozzarella, and parmesan cheese. Broil for 2-3 minutes or until cheese is melted and begins to brown.
4. Serve with pasta, salad, or all by itself. Mange!