Eggplant Parmesan
Eggplant Parmesan
Get a nice midsize black beauty eggplant from your local market
when looking at eggplants of the same size choose one that is firm but light
cut the eggplant into disks
take the disks and soak them in a large bowl containing warm water
let sit for a few hours to leech out any acid bitterness within the eggplant
remove disks and allow to dry to normal consistency
take an egg and scramble in a bowl
take 2 large flat dishes
in one flat dish pour a cup of breadcrumbs
leave the other dish empty
dip the eggplant disks one at a time in the egg then bread both sides in the bread crumbs and then place in the empty flat dish
when all the eggplant is breaded you are ready to fry them
in a large frying pan ( I use cast iron) place either corn oil or olive oil , set on medium / hot flame till oil is hot
place your eggplant disks in the frying pan and cook till golden brown on each side
continue until all your eggplant is cooked
stack your cooked eggplants in a flat dish lined with pepper towel to remove excess oil
let sit for 1/2 hour
take a clean frying pan put a tbs of olive oil in it and warm on a medium flame
when warm pour in your favorite jar or home made pasta sauce and cook till hot
place your eggplants in the sauce and submerge them so they are all covered in the sauce
cut up thin slices or mozzarella cheese and pour over the top till completely covered
cover the pan with a lid , a clear lid is best but not necessary so you can see when the cheese melts
when the cheese is melted the eggplant is ready to eat
serve on toasted Italian bread or in a dish with favorite side dishes