Eggplant Parmesan: A Classic

Eggplant Parmesan is one of my favorite Italian meals. It's easier than lasagna, and even heartier than Chicken Parmesan. We had a bout of rainy, cold weather, so I was searching for a warming and filling meal -that still feels light enough for a summer dish. Hence, Eggplant Parm! If it's not already a favorite in your household, it should be. The texture and flavors of this dish let even the 'meat and potatoes' crowd happy to eat a meatless meal.

I don't follow a strict recipe, and I don't even know how true my version is to the authentic Italian fare. Regardless, it's super yummy and easy to throw together. Give it a try! If you don't have fresh mozzarella or herbs, it's ok to use pre-packaged cheese or dried herbs. Just remember, dried herbs are only about 1/2 of what you would need fresh.

Eggplant Parmesan


Ingredients:
1 Eggplant, sliced into 1/4" slices
2 large balls of Mozzarella cheese, sliced into smallish strips (if using shredded mozzarella, approx. 2 cups)
1 can (26 oz.) Spaghetti sauce
Parmesan cheese for grating -about 1/2 cup
3 tbsp. Basil, fresh, chiffonade
2 tbsp. Parsley,  fresh, chopped
1 tbsp. Oregano, fresh, chopped
Shortening


Dredge:
2 Eggs
1/4 cup Milk
1 cup Italian style bread crumbs
1/2 cup all-purpose flour
2 tsp. Chili powder


-Beat eggs and milk in a pie pan, set aside
-Mix together bread crumbs, flour, and chili powder in another pie pan, set aside
-Pre-heat oven to 350 degrees
-Melt enough shortening in a 12" skillet to cover about 1/2" deep, and bring up to frying temp.
-Take eggplant slices, and dredge each one into the egg wash 1st, then coat with bread crumb mix.
-Fry eggplant in skillet until golden brown on each side (3-4 minutes per side). You will probably have to do a few batches, so have a draining rack ready to place the fried pieces on.
-Taking a 9" X 13" baking dish, pour enough spaghetti sauce to cover the bottom.
-Lay eggplant to cover bottom of dish.
-Layer evenly (on top of eggplant), 1/2 of each: mozzarella, herbs, spaghetti sauce, and parmesan.
-Repeat layers -eggplant, mozzarella, herbs, sauce, parmesan.
-Bake in 350 degree oven for 30 minutes.