Eggplant parmesan brought to you fresh from my garden! This is one of my all-time favorite recipes....especially in the summer when my eggplants are growing in my garden! They are so mild and tender! You don't need meat for this meal because eggplant is such a "meaty" vegetable, very hearty and filling! You will love this classic dish made right at home. This can be served alone, on pasta, or as the "meat" of a hearty Italian eggplant sandwich on ciabatta or focaccia bread.
Here's what you need:
1 large or two small eggplants, peeled and sliced into 1/2 inch slices
1 egg beaten with about 1/8 cup milk
Salt to taste
1 cup or so of Italian bread crumbs
2 T olive oil
1/4 cup grated parmesan
1/4 cup shredded parmesan
1 jar of your favorite pasta sauce
1 fresh mozzarella ball, sliced in thin slices
Fresh basil to garnish if you would like
Peel and slice the eggplant. Have a bowl with the beaten egg, milk and a little salt and another bowl with the bread crumbs mixed with the grated parmesan.
Preheat the oven to 350. Heat the oil in a large skillet to medium high heat.
Dip each slice of eggplant in the egg mixture then coat both sides in the bread crumb mixture.. Place them in the hot oil and cook a couple of minutes on both sides till they are brown and are fork tender.
When they are ready place them in all in a baking dish in a single layer. Sprinkle each piece evenly with the shredded parmesan. Top each piece with some of the pasta sauce. Lastly, place a slice of the mozzarella on each piece. Cook about 1o minutes at 350 then turn the oven to broil and broil a minute or two or until the cheese is melted and is starting to brown. The eggplant can be topped with fresh basil and served all by itself, on pasta, or in a sandwich. I like to use focaccia or ciabatta bread. However you serve it, I promise you are going to love it!