LOVE the Door to Door Organics delivery this week. Eggplant. Kale. Cucumbers. Broccoli. Delicata Squash. Seriously…I wouldn’t have bought one of those things at the store. Instead we’d be eating our same variety of vegetables as always. I was stuck on green lettuce, bell peppers and that is about it. So, I am cooking Eggplant Parmesan for the first time this week. Yum. It sounds delicious.
Update: I made this and it is fantastic! Even my husband who wouldn’t have touched eggplant with a ten foot pole a few years ago ate it with enthusiasm.
- 1 1/2-2 cups dried breadcrumbs (made from dried day-old bread, or use Panko)
- 1 tablespoons dried parsley
- 1 tsp dried oregano leaves
- 1 tsp dried thyme leaves
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 medium eggplants cut into 1/2-inch-thick round slices
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Tomato Sauce
- 1/2 cup fresh mozzarella, shredded
- 1/2 cup grated Pecorino Romano
Place the bread crumbs into a large shallow bowl. Add the herbs, 1/2 teaspoons salt and 1/4 teaspoon of pepper. In another medium shallow bowl, whisk the eggs. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.
Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with 1-2 cups of the tomato sauce and arrange the eggplant over the sauce. Cover the eggplant with the cheeses. Bake at 350 until hot and just beginning to brown, about 30 minutes.