Did you just say Eggplant?

Uncategorized | December 3, 2010 | By

Yes, eggplant.  I am a fan.  Maybe it’s because it’s a purple vegetable and not green, but I love eggplant.  I don’t love like I love zucchini because that’s a whole separate and different level of love.  But I really do love me some eggplant.

I don’t cook with eggplant a lot because *whispers* the weeone thinks she doesn’t like it.  She does.  I know this because I’ve covered it in amazing sauces before and she ate it.  She just didn’t know what she ate.  Stealth Momma….that’s me.

This time, I put it all out on the table and showed her my cards.  I informed her that she was going to be having eggplant for dinner.  Her reaction?  “Okay.”  Um…well, that was anti-climatic!

So I had these two pretty eggplants ( good eggplant should be firm, don’t be fooled into squishy ones!)

I sliced the eggplants into 1/2 inch slices, salted them and let them drain for about thirty minutes.  Eggplant are a watery bunch and if you’re gonna fry ’em, and we are, then you’ve gotta drain ’em.  Two reasons – #1 watery things make hot oil jump out of the pan and do damage to your face and #2 watery things get soggy when breaded and fried.

Once they were good and drained, they went into bathe in egg and breadcrumbs.  Now, I did not flour before the egg wash and crumbs because I thought I’d save a few calories along the way – I didn’t miss it in the final product.

After I got them all well dredged and coated, it was time to spend some time in the cast iron skillet!  I heated up some vegetable oil – not tons, just enough to thoroughly coat for pan-frying and started making the eggplant crispy on the outside and soft on the inside.

The last step of eggplant parmesan is the layering and baking!!!  In a baking dish I layered marinara, eggplant, sliced mozzarella, grated parmesan, marinara, eggplant, sliced mozzarella and more grated parmesan.  Yum.  A slice of mozzarella may or may not have been ingested along the way.  Don’t judge.  ;D

Into the oven this went until it was all hot, melted and bubbly with a slight browned top.

Eggplant Parmesan Success!!!  It’s not neat and pretty, but my belly (and the weeone) said it’s good.  Now, go try it!

  1. Dangrdafne
    December 3, 2010

    I LOVE baked cheese!!! Mmmmmm cheeeese!!!Not a fan of eggplant but it looks yummy – I may have to try it… although I think my hubby does not like eggplant either, hmmmm. Wonder if my Mom likes it… maybe it will be Christmas dinner, hmmmm.The first eggplant picture is really pretty too 🙂

  2. Pocket Edward
    December 5, 2010

    Yes, ma'am. I am making this. I love me some eggplant, too. Cheese only makes it betta!!!Thanks!

  3. Arielle Fragassi
    December 6, 2010

    Brandon LOVES Eggplant Parmesan! I'm going to definitely have to make this for him. 😀

  4. AGirlintheSouth
    December 6, 2010

    Yay!!! More Eggplant fans! I have a recipe for a spicy asian eggplant dish – maybe I'll make that soon too – you'll love it!

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