Eggplant Parmigiana (Version 1)

Eggplant Parmigiana (Version 1)

I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young! 

For this recipe you will need:

2 firm eggplant

salt

several flat plates

2 plates for dredging your eggplants

3 cups of sauce (meat or vegetarian, made ahead)

2 cups of mozzarella

1 cup Parmigiana Reggiano

A deep baking dish 11x13

Be sure and purchase eggplants that are firm.  Remember to slice thin, but not to thin, sprinkle with salt and set with paper towels in between the layers.  It doesn't matter how fresh they are, eggplants under salt will always draw out the bitterness of the eggplant. 

After a few hours wipe the eggplants with paper towels and set the slices on a clean dish. You will notice lots of water naturally coming away from the eggplants. Be sure and dry the eggplants thoroughly.

Place two dishes (deep), one with 2 eggs and the other with all purpose flour

Place some sunflower/ olive oil (combination), into a wide frying pan and set the heat to medium.

Pass the eggplant in the egg, then pass in the flour.  Make sure the eggplants are well coated. 

Carefully drop them in the hot oil.  They will turn golden fast.  Turn them over for a minute or two.  Then place on a paper towel to drain and cool.

After they are all fried. Set them aside.

Your tomato sauce should be ready ahead (I keep several differenct sauces in the freezer ready for times like this).

Then, alittle sauce in the bottom of your baking dish, some eggplants, cheese, parmigiano Reggiano and repeat the process (much like a lasagna). Keep going until you get to the top.  Leave a 1/10 of an inch so you leave room for your dish to expand while the cheese melts as it cooks. 

Place covered in a 350F degree oven for 20 minutes on bake/convection.  Uncover until the cheese turns golden and melts on top thoroughly (About 10 minutes).

Be sure and have plenty of crusty bread alongside.

I think I'll eat this all by myself (just kidding)!  It's hard to resist! 

Special Note:  You will need at least 5-6 eggs as the eggplants will absorb the egg quickly before frying. Don't panic, just enjoy!! Buon Appetito!