Well, it happened. Spring is here – and seemingly rather early for Saint Louis – and I have a backlog of winter food photos still left to blog. Let’s see if I can get them all in over these next few weeks… Part of the problem is that many of these dishes are things I make without referencing a recipe and my husband can attest to the fact that I’m terrible about writing down what I did. Come on, measuring and writing down what it is I’m measuring isn’t really my top priority when I’m trying to get dinner on the table for our family after the work day. I will get the amounts written down some day and I promise to come back and edit. If you’re feeling squidgy about cooking with relative amounts or just using this as a guide, I do apologize. My mom does the same thing to me whenever I ask her for one of her recipes and it really does drive me crazy. Anyhow, getting down to it, this next recipe is for Eggplant Parmesan. You totally could go all out and make your tomato sauce, but I usually use jarred sauce for the sake of time. Even if you think perhaps you or your spouse/children don’t like eggplant, this is worth a try because there’s no better way to eat it.
1 Large Eggplant
2 Cups Flour (I usually use a GF blend and add about 1/4 cup extra corn starch)
3/4 Cup grated Parmesan cheese
2 tsp. Dried Basil
2 tsp. Dried Oregano
1 tsp. Salt
1 tsp. Pepper
1/2 Cup Milk
1 Jar Tomato Sauce
1 Pack of Mozzerella Cheese
1 Box Pasta
Preheat oven to 375 degrees. Starting with your eggplant, cut off the top and the bottom. I like to then peel the skin off because I think it can sometimes taste bitter (I think this is why a lot of people avoid eating it). Slice into 1/4 inch discs. In a small bowl, mix your eggs and milk. In a larger bowl, mix the flour or GF flour mixture, parmesan cheese, basil, oregano, salt and pepper. Start a saute pan over medium heat with enough oil to just cover the bottom of the pan. Start to dredge your eggplant by running it through the egg/milk and then through the flour/parm mix. You’ll know your oil is set to go when flick some of the flour mix off your fingers and it sizzles. When this happens, place your dredged eggplant slices in the hot oil carefully. Cook until browned to your liking and then flip to cook the other side.
Meanwhile, prepare your baking dish by pouring a little bit of sauce in to coat the bottom. When the eggplant slices are browned on both sides, start to line the sauced baking dish with them while you dredge and cook the remaining slices. Once you have a full layer, pour a little more sauce over the eggplant slices and then place a layer of sliced mozzerella cheese over them. Continue to build layers until you run out of eggplant. Finish with sauce and then cheese. Bake for 15 – 20 minutes until the cheese is melted and the sauce is bubbling. (Note, the dish in my photos cooked a little past where I had planned. Our dinner guest that night was running late and I thought the oven had cooled down enough just to warm the eggplant, but instead it clearly kept on cooking, whoops!)
Cook your pasta. Serve the eggplant over the pasta.