Eggplant Parmesan #1

eggplantparm1.jpg
I had never made eggplant Parmesan before, and I had eggplant from CSA Week #13, so it seemed like a good idea. And I found a reasonable enough looking recipe that was pretty highly rated.

I should point out before you get too far that I didn't like how this turned out. This recipe is here for historical purposes, and for comparison to Eggplant Parmesan #2, which is non-traditional but I am much happier with.

1/2 medium eggplant
all-purpose flour
1 egg, beaten
seasoned breadcrumbs

Based on my tradition of making unusually small portions of everything, I made a very tiny batch of eggplant Parmesan. Like my lasagna, I made it in a 4 1/2" x 8 1/2" x 3" glass loaf pan.

Cut the eggplant into 3/8" thick rounds. Place on a clean kitchen towel and sprinkle both sides with salt. Let sit for an hour. This lets the bitter juices release from the eggplant.

Rinse the eggplant well and then pat dry.

Set up a breading station with all-purpose flour, a beaten egg, and seasoned breadcrumbs.

Thin the egg with a little milk or water.

Instead of using seasoned breadcrumbs you could use plain breadcrumbs and season them with oregano, thyme, parsley, pepper, etc.

Bread the eggplant slices.

You can cook them in a deep frying pan in about 1/2" of oil, but I find it more convenient to just use my deep fryer at 375°F. Cook for 2 - 3 minutes then drain. Flip the slices over half way through cooking.

Preheat the oven to 400°F.

Lightly grease the baking dish with spray oil. Fill with layers, starting from the bottom:

4.0 oz. sauce
4.3 oz. eggplant (2 1/2 slices)
4.0 oz. sauce
1/2 Parmesan
0.8 oz. mozzarella
4.3 oz. eggplant (2 1/2 slices)
5.0 oz. sauce
1/2 Parmesan
0.8 oz. mozzarella

Bake uncovered until browned, about 30 minutes.