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Eggplant Parm
 Preparation Time: 60 min
| Ingredients:
Eggplant sliced thin *
Fresh eggs
Splash of water
Italian seasoned bread crumbs **
Parmesan reggiano cheese grated
Mozzarella cheese grated
Tomato Sauce
Olive oil and canola oil for frying
Cooking Instructions:
Slice eggplant with a sharp knife into 1/4" or less thin slices. I leave the skin on, but it is a personal choice. If you do not like the skin, you can remove it before slicing.
Beat eggs with a splash of water to make an egg wash. Pour a generous amount of breadcrumbs on a flat surface or in a shallow bowl for coating. One slice at a time, coat each slice of eggplant with egg wash and dredge in breadcrumbs and set aside until all of the eggplant is coated.
Heat a mixture of 1/2 olive oil, and half canola or vegetable oil in a heavy, large frying pan. There should be about one inch of oil in bottom of pan. Heat on medium high to high until a drop of water dances on top of oil when dripped in pan. (Be careful not to use more than a drop of water, as it will splash up) Fry eggplant about 1 minute per side and drain on paper towels until all eggplant is fried. You may have to add more oil as you fry the eggplant, always keeping about 1 inch of oil in pan. You will also have to adjust the heat of the pan as you go. If the eggplant begins to fry too quickly, turn the pan down a bit. The eggplant should be nicely golden brown, and still soft, not crispy.
Heat oven to 425 degrees and begin to put eggplant parm together as follows.
Begin by putting a thin layer of tomato sauce on bottom of glass or metal baking pan. Next put a layer of eggplant to completely cover bottom of pan. Next cover with shredded cheeses. Pour a little more tomato sauce, another layer of eggplant and cheeses, and continue with layers until all eggplant is used.
Bake in 425 degree oven for 30 minutes or until cheese is melted. Let cook for 5 to 10 minutes before cutting. Serve with garlic bread and some extra tomato sauce.
*see choosing an eggplant in tips and hints
**You can either use pre-seasoned store bought bread crumbs, or use plain breadcrumbs and season yourself with garlic powder, parsley, basil, oregano, and a little grated parmesan reggiano cheese.
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