Eggplant (Aubergine) Parmesian…Yes Please!

Eggplant is so beautiful!  I have wanted to like it but somehow the taste just didn’t work for me…until tonight!  I am very happy with my latest concoction and even better, so is the family!  If you are curious about the lovely eggplant you can find some facts at the following website; Eggplant Facts

Two  large eggplants sliced into rounds about 1/4 inch thick

kosher salt

The Sauce (recipe on this blog)- I used about a pint and a half.  If you are not inclined to make the sauce, substitute with your favorite marinara

Grated parmesan – NOT the stuff in the green box.  Freshly grated please.  I used about four cups.

flour – about two cups

Italian Seasoning – about 1/2 cup

small handful of fresh basil leaves, roughly torn

One large ball  (4 1/2 ounces ) fresh mozzarella

olive oil – about 2 cups

Sprinkle the eggplant slices with kosher salt on each side.  Place in a single layer between two paper towels.  Put a cookie sheet on top weighed down with cans or something heavy.  Let the eggplant sit for about 1/2 hour.  This will cause the eggplant to sweat which will keep your dish from becoming too soggy.  Preheat oven to 350.  Heat a pan with olive oil (1/4 inch depth) over medium high heat.  Dredge the eggplant slices in flour mixed with the Italian seasoning and place a single layer in the pan. Cook for about 1 1/2 minutes on each side until they are a nice golden brown.  Drain rounds on a paper towel.  Repeat until all rounds are cooked adding more oil if necessary.  In a 9×13 baking dish, pour  just enough sauce to lightly cover the bottom,  arrange slices in a single layer  followed by some mozzarella on each slice.  Next sprinkle basil and a light dusting of parmesan.  Continue to layer until everything is used up.  Sprinkle a little Italian Seasoning on top, place it in the oven for 30 minutes or until it is nice and bubbling.




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