Thursday, July 24, 2014

Eggplant Parmesan

2 Large Eggplant - Peeled & Sliced about 1/2" thick
3 Eggs - Beaten
1 Cup Flour
3 Cups Sundried Tomato Basil Wheat Thins - Use a blender or food processor to turn into crumbs
3 Cups Tomato Sauce - I make my own but your favorite brand is fine
1 Cup Ricotta Cheese
1/4 Cup Basil - Torn
9 Slices Mozzarella Cheese - About 1/4" thick
1/2 Cup Parmesan Cheese - Shredded
Canola Oil - or Vegetable Oil

Over a wire rack placed over a cookie sheet place the sliced eggplant.  Generously salt both sides and set aside for 1 hour.  The salt will draw out the bitterness in the eggplant and make all the difference in the world in the taste.  After an hour, rinse the eggplant under water to remove the salt and pat dry with a paper towel.

In a pan over med/high heat add about 1/4" of oil and heat to the point if you dropped a tiny bit of flour in it would sizzle.  Working quickly and in an assembly line take each slice of eggplant and dredge in the four, tapping off any excess.  Then dredge in the beaten egg and then the wheat thins and place in the pan.

Fry on each side about 1-2 minutes or until golden and browned then place on either a wire rack to drain or on paper towels to drain off any excess oil.  Repeat process until all are fried, adding oil as needed.

In an 8x8" pan place a ladle full of tomato sauce on the bottom and move around to cover bottom of pan.  Layer in a single layer of eggplant.  Cut to fit if necessary.  Ladle another tomato sauce layer, sprinkle 1/3 of the basil over the eggplant.  Repeat 2 more times to make a total of 3 layers.

Divide the ricotta cheese over the eggplant in dollops, place the slices of mozzarella cheese over that and the remaining tomato sauce.  Sprinkle the top with the parmesan cheese.

Place in a preheated 350 degree oven.  I put it on a cookie sheet in case there was spillage.  Cook for 35-40 minutes when the top should be a nice bubbly brown.  Let sit about 15 minutes before serving. Should serve about 4-6 servings.

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