Very simple recipe for my Eggplant Parmesean. You can either make it like you would chicken or veal parmesean (use thicker slices) or layer it like lasagne noodles in a casserole dish like I do for Wednesday night supper to feed a crowd.
After “peeling” the eggplant like you would a potato, you slice them as you want to…small circles or long strips in whatever thickness you want, but no more than 1/3 of an inch thick. 1/4 inch thick works best, I think. Put slices on paper towels and lightly salt on both sides (to get rid of the bitterness.) Then you dip the slices in egg and coat with Italian bread crumbs (do not use the kind with cheese flavoring added – just plan Italian bread crumbs) then fry in virgin olive oil until golden brown. Top with (or layer) with your favorite Italian type tomato sauce (Prego is good, but I’ve even used the Kroger brand; can use right out of the jar or doctor it up – whatever you would do if making Lasanga or speghetti) and Parmesean cheese (not the dry stuff, the shredded stuff); bake until cheese is melted and bubbly. I usually bake at around 425 or 450; it is okay to use a convection oven as well and it cooks it pretty fast.
Serve with a Shiraz, Coppola’s Rosso Classic, or Santa Rita Carmenere, a Ceasar Salad made with Cardini’s dressing, and garlic bread that isn’t too greesy so you can use it to sop up the tomato sauce on your plate.