Posted Sept 8, 2011
By AnnaLisa Michalski
Eggplant is in season is some parts of the country. Ever wonder what to do with these pretty but odd vegetables? I’ve seen plenty of other recipes, but in my opinion, no other form beats that old standard, eggplant Parmesan.
This version comes from “Land O’Lakes Treasury of Country Recipes” (Tormont, 1992).
The cookbook photo shows the dish with eggplant skin on. The skin is edible – and highly nutritious – but can be bitter, so I prefer it peeled. Off or on, this makes a tasty meal.
One warning: If you double the recipe, don’t just double the ingredients. I did that once, and the flour mixture ended up too heavy and thick with dribbled egg to stick to the last batch of slices.
Instead, divide the doubled flour mixture. Use half to coat the first half of the eggplant, then toss what remains and coat the second half with the fresh mixture. Voila – eggplant perfection!
AnnaLisa Michalski, aminquiry@yahoo.com
Eggplant Parmesan
Serves 4
1 medium eggplant, cut in 1/4-inch thick slices
1 teaspoon salt
1/2 cup flour
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon basil
1/3 cup olive oil
1/2 teaspoon pepper
1 teaspoon minced garlic
2 eggs, slightly beaten
1 cup chopped, ripe tomato
Place eggplant in single layer on baking sheet; sprinkle with salt. Separately, stir together flour, bread crumbs, cheese and basil.
In large skillet, heat oil. Add pepper and garlic and heat until sizzling. Meanwhile, dip eggplant slices into eggs, then coat with flour mixture.
Fry half of eggplant in oil until golden brown, 2 to 3 minutes on each side, then remove to platter and keep warm. Cook remainder of eggplant, then remove to platter also. Sprinkle with tomato.
Cover with foil; let stand 2 minutes or until tomato is heated through.