The Process Cook: Eggplant Parmesan

Eggplant

Another curious vegetable. I couldn't resist buying one of these beauties. They were wrapped individually and so shiny and fresh it was hard to pass them by. I decided it would make a fun blog.

Note: I don't fry the eggplant. I broil it instead.

Eggplant Parmesan

1 Eggplant
3 Eggs
2 C Seasoned Bread Crumbs
1/4 C Grated Romano/Parmesan Cheese
1 tsp garlic powder
1 tsp minced garlic
1 tsp oregano
pinch of thyme
pinch of basil
1-2 tsp salt
2 C Shredded Italian Cheese (usually bagged in supermarkets)
1 C Shredded Parmesan Cheese
1 Jar Marinara/Spaghetti Sauce (24 oz)
1 Can Diced Tomaotes
Cooking Spray (opt.)

Pre-heat oven broiler. Move rack to 2nd shelf down from broiler.

First stem and clean eggplant. Slice about 1/4" thick rounds.

Place on plates and sprinkle each piece with a little salt.

Salt helps to reduce the bitterness from the seeds.

Break 3 eggs into shallow bowl. Mix with a fork and a little water till yolks are blended.
Measure bread crumbs into another shallow bowl. Add 1/2 tsp of garlic powder, 1/4 C grated parmesan/romano cheese and mix well.

Dip each piece of eggplant in eggwash then into the breadcrumb mixture coating both sides. Place each piece on a prepared baking sheet. I used my Silpat but you can use cooking spray.

Place baking sheet under broiler for 3-4 minutes. Turn after first 3-4 minutes and broil other side. Watch carefully as oven broiler temperatures vary. Adjust time accordingly. Move to a rack to cool.

Turn oven temp back to BAKE 350 and put rack middle position in oven.

Prepare sauce and cheese for layering Eggplant.

Put cheese in two separate bowls.
Tomato sauce, diced tomatoes, 1 tsp oregano, pinch of thyme and basil, 1 tsp minced garlic in another separate bowl.

Add a little sauce to the bottom of a 2 Quart casserole. Begin layering, eggplant, sauce, cheeses. Continue layering using all eggplant, sauce and cheese.