EGGPLANT PARMESAN

Good morning.  Well here it is the middle of the week already.  After being notified by the Electric Company that power would be off all day yesterday, I was out of my house only to find when I got home, the power never went off.  I would have been hopping mad, but as it turned out I had an opportunity to spend some time with Bonnie, a longtime friend.  We went to a Movie and then I made the Spaghetti in Wine for dinner.  She loved it.  Her daughter Stacy, who lives in San Francisco, loves to cook, so she is going to tell her to be sure and make it.  It is so easy.  I know through e-mails that some of you have already tried that recipe.  Reaction all around, "we love it."

It is a little cooler here today, so I'm thinking comfort food.  One of my very favorites is Eggplant Parmesan.  You may think it is difficult to make.  But just follow these directions and you will see how easy this dish is to make.  As you go through my recipes you will understand why I make my sauce in large batches and freeze it so I have it on hand.  And the same with Marinara Sauce.  But don't fret if you don't have any made, just use your favorite jar sauce.  (Bertoli makes the best)

Here then is Eggplant Parmesan.

1 large (the biggest you can find) eggplant.  Deep purple color and nice, fat, round shape.
2 eggs
flour
seasoned bread crumbs (Progresso or Contadina)
Parmesan cheese
Mozzarella shredded
Sauce
Casserole dish

Cut the ends off of the eggplant, and then slice it into rounds, a little less than 1/2" each.  Whip the eggs in one dish,  put the flour in another, and the bread crumbs in another.  (I use 3 pie pans).  Dip the eggplant slices, one at a time in the flour, then the egg wash, then the breadcrumbs.  Lay them out on wax paper and let set for about 10 minutes.  (this allows the breadcrumbs to dry a little so they don't fall off when you fry them)  In a large skillet, put a half a cup of olive oil.  After it is hot, turn down to medium and put two or three slices of eggplant in at one time.  Cook until lightly brown and crispy on one side, turn and cook on the other side.  Just a couple of minutes on each side, till golden brown.  Remove and let drain on a paper towel.  Continue until all pieces are cooked.

Put a layer of your sauce on the bottom of your casserole, then a layer of eggplant slices, some sauce over those, sprinkle with parmesan, and a handful of shredded mozzarella.  Repeat this three times, ending with the mozzarella covering all.  Bake at 350 degrees, until bubbling and the eggplant is tender.  Remove from the oven, and let stand for about 6 or 7 minutes.  Slice and serve.

Try it soon, it will be a family favorite.

Ciao for now
Grayce