Here’s the classic eggplant parmesan, though only if you like eggplant. Fun fact: China is the largest producer of eggplant in the world. Apparently not just for electronics! Another fact, I had another post already written and I can’t find the pictures to go with it. How annoying is that. So here you go, eggplant parm.
- 1 Eggplant
- 2 Eggs
- 1 cup milk
- Tomato sauce
- Fresh Mozzarella Cheese
- French Bread
- Red pepper flakes
- Frying Pan
- Bowls to dredge
- Tongs of course!
Start by putting the tomato sauce in a pan and let it simmer. When coming out of the can, you want to let it reduce a bit. Add some salt & pepper and whatever spices you want to jazz it up. I usually put in some basil.
Wash the eggplant and start slicing it with the mandolin. You could use a knife, but I hardly ever use the mandolin, so why not. Anyway, this gives uniform slices. Once they’re slice, soak them in the egg & milk mixture.
Start by dipping them into the bread crumbs and red pepper flakes (adjust for taste). You can get sort of an assembly line factory going. Or if you’re really clever, you can use a plastic bag instead of a bowl and do the ‘shake n bake’ method.
Fill a frying pan with about 1 cm of oil. Head it up until a drop of water ‘pops’ when it hits. Fry each slice for about 1 minute each side (longer if you cut your eggplant thick). After each one is done, remove and lay them on a plate covered in paper towels. This should absorb any excess grease.
Lay out the french bread and cut down to appropriate size. Lay the eggplant inside, along with the tomato sauce on the stove (you didn’t forget about it did you?) and add slices of the mozzarella cheese. From here you can be done and just serve it up, but I like mine hot, so I’ll put it under the broiler (set on high) for about a minute to make sure the cheese melts.