Eggplant Parmesan

Warning! This post might be boring if you aren't into cooking. :-)

I've had eggplant Parmesan in restaurants a few times, and it really wasn't very good-- more like a cheesy casserole with a piece of soggy eggplant on the bottom. But if you have time to make it at home, it's so good and not too heavy. We had it last night, so I took a few pictures of the easy method.

Step one: Slice the eggplant and salt it heavily on both sides. Let it "drain" in the colander for about 20 minutes, then rinse all the salt off. This helps remove any bitterness.

Step two: Prepare three dishes of plain flour, egg mixed with milk, and seasoned breadcrumbs (like Progresso Italian.) Coat the slices FIRST with flour, then egg/milk, last the breadcrumbs.


Step three: Heat about 1/2 inch of oil (preferably olive) in a heavy skillet. Fry the eggplant slowly on both sides until it is brown and the inside is tender. This takes a bit of patience, because it is very easy to scorch it.

Just right!

Step four: Put the cooked slices on a baking sheet, and top with grated mozzarella cheese and grated Parmesan.

Step five: At this point, you can "finish" it immediately under the broiler, or bake in the oven long enough to melt and brown the cheese. This is a handy method while you're getting the pasta cooked, etc.

Step six: Serve with your favorite tomato sauce and pasta. Yummy! I think I'll go have the left-over for breakfast now!