Eggplant Parmigiana
This is an easy dish to prepare – it just requires a little preparation and time but in the end makes a delicious meal that’s easy to store for leftovers – something I truly enjoy later in the week.
Ingredients
1 large/long eggplant – the goal here is you want to get about 36 slices about ¼ thick so you can decide if you want one large/long or two medium. Also try to find one that’s not overly wide.
1 Jar of Rao’s Homemade Marinara Sauce 32oz – (this is so good; my friend uses it when she runs out of her mom’s homemade sauce)
Fresh Mozzarella cheese (2 lbs.)
Shredded parmesan cheese (about ½ lbs.)
Italian breadcrumbs
6 large eggs
Fresh basil (about 16 leaves julienned)
1 lb. Penne pasta
Olive oil
Kosher Salt (about five pinches)
Preparation
Prepare the eggplant by slicing away the skin lengthwise, taking time to remove only the skin. Chop off each end and discard. Next slice the eggplant into ¼ inch slices. Put the slices aside.
In a medium size bowl, crack all eggs and mix well. In a separate medium size bowl, pour about 1-1-1/2 cups of breadcrumbs. In a large bowl, place a few sheets of paper towels. Place left to right, the bowl with eggs, bowl with breadcrumbs near your skillet. Keep the larger one nearby (but away from any open flame)
To start, using a large flat skillet with high sides (about 2 inches), add a liberal amount of olive oil, about ½ inch. Heat over medium-high heat. When you sprinkle a drop of water and it spatters, the oil is ready. Keep the oil only hot enough to cook – don’t want to have it too hot – if smoke appears from oil – it’s too hot.
Working in small batches and using your hands, take a slice of eggplant, submerge in the egg mixture, shake off extra egg, place eggplant slice into the breadcrumbs, turnover and make sure both sides are covered. Place coated slice of eggplant into hot oil. Repeat until you fill skillet. Using tongs, flip the eggplant over cooking evenly on both sides. You will want them to be browned (crisp) but not overcooked. Place each cooked eggplant slice into the bowl with paper towels. Repeat this process until all eggplant is cooked.
Preheat oven to 350 degrees.
In a large pot, cook pasta according to directions – ensure you add sufficient salt – water should taste like ocean. Rinse and keep cooked pasta in pot until ready to serve. I usually drizzle with some olive oil to keep from sticking (after cooked).
Cut the fresh mozzarella into thin slices – you will want to have enough to place between each slice of eggplant. In a medium casserole dish, stack the sliced eggplant at angle resting on side of dish and add a slice of mozzarella cheese. Liberally sprinkle the top of each row with the shredded parmesan cheese. When fully assembled (reserving a few slices of eggplant and mozzarella for a top garnish – about 4-5) open the Rao’s sauce and pour evenly on top of casserole. Make a final row of eggplant slices and cheese in center top.
Bake at 350 degrees for about 40-45 minutes covered with aluminum foil until the sauce is bubbling and cheese melted.
Finally garnish with fresh basil evenly on top of casserole.
Serve dish over a bed of ziti, and a large portion of the baked eggplant. Accompany with artisan crusty bread and a nice bottle of Pinot Grigio, Italian wine. My favorite is Santa Margarita !
Manga – ENJOY!
