eggplant parmesan

The weather go back up into the 80s this week so I don't think summer is ready to let go of us just yet. I am not sure if I am ready to let go of it either.  A few more weeks of warmer temperatures wouldn't be so bad.  Maybe that would be the summer time produce will keep producing.

We were lucky to be gifted a CSA pick up when friends of ours went on vacation. It was a lovely haul loaded with tomatoes and eggplant. I love eggplant. Mr. J does not.  In a huge effort to think of something he would eat, I realized if I really did up a simple eggplant parmesan recipe he just might go for it.

Lucky for me he loved it.  We took a bit more time preparing the eggplant, frying up each little round separately before stacking them with fresh mozzarella and tomatoes.  We ate this three nights in a row and it never got old.

Eggplant Parmesan

by Emily Morris

Prep Time: 30 minutes

Cook Time: 30 minutes

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Ingredients (serves 8)

• 2 medium eggplant, sliced
• 2 eggs
• 1 cup panko bread crumbs
• 1 Tbsp Italian seasonings
• 1/4 cup vegetable oil
• 8 oz fresh mozzarella ball, sliced thinly
• 3 medium tomatoes, sliced thinly
• 1/2 cup tomato sauce, divided
• 1/4 cup fresh basil, chopped

Instructions

In a shallow bowl, beat to eggs together. In a separate shallow bowl mix panko bread crumbs and Italian season together. One at a time put each eggplant round in the egg mixture. Remove excess and place in bread crumbs. Set aside until all eggplant is breaded.

Place oil in a deep saute pan and heat to medium low. Once hot place breaded eggplant rounds in oil and cook for about 1-2 minutes per side. Removed cooked eggplant and place on a separate place on top of paper towels to absorb the oil. Continue until all eggplant are cooked.

Heat oven to 350 degrees.

Grease a 9X13 baking dish. Place 1/4 cup of tomato sauce on bottom of pan. Line bottom of pan with a layer of eggplant, followed by a layer of tomatoes, and then a layer of mozzarella. Repeat until all of the eggplant and tomatoes are used. After the last layer of tomatoes is placed in pan cover with remaining 1/4 cup of tomato a sauce. Top with last portion of mozzarella cheese.

Bake in oven for about 30 minutes. Remove when cheese starts to brown and the tomato sauce is bubbling. Sprinkle with chopped basil.

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