Heavenly Eggplant Parmigiana
The label on the ‘Lavender Touch’ eggplants I planted says “Very productive, showy fruit with an excellent, mild, sweet flavor.” I couldn’t agree more. My garden is overflowing with the pale purple fruits which is perfect because it is coinciding with my craving for a good eggplant parmigiana. I made some last night and you really ought to try it. I’ll try and recreate the recipe for you, which isn’t always easy. I do know I used about six medium small eggplants, two purple peppers and the contents of the two cans (which just happened to be in my cupboard).
Here’s the rest of it.
5-6 medium eggplants
2 small green (or purple) peppers
1 large clove of garlic
1 small onion
1 large can tomato sauce
1 small can crushed tomatoes
1 tsp. fresh thyme, chopped
3 Tbl. fresh basil, chopped
Extra virgin Greek olive oil
1 cup dried bread crumbs with salt and pepper added
1 Tbl. all purpose flour
1 cup coarsely grated Parmesan cheese
2 cups grated mozzarella cheese
Chop the onion, peppers and garlic and saute in a drizzle of good olive oil until translucent. Add the tomato sauce and crushed tomatoes. Add the thyme and basil. Simmer for about an hour, stirring to prevent sticking.
Beat the eggs until well mixed and set aside.
Cut the young eggplants lengthwise into 1/2 inch thick slices.
Heat up some extra virgin olive oil in a skillet until hot.
Dip an eggplant in some flour, then in the beaten eggs and finally in the bread crumbs. Repeat for all the eggplant.
Place the eggplant in the hot skillet and cook each side for a few minutes until coating is brown and eggplant begins to cook through. Add more olive oil during this process as the eggplant has a tendency to soak it up.
Add a ladle of the hot tomato sauce to the bottom of a 9 x 13 casserole dish. Place a layer of the cooked eggplant on top. Sprinkle on some of the Parmesan and mozzarella cheeses. Cover with more sauce. Continue layering the eggplant, cheese and sauce until it’s all used.
Bake at 350 for about 25 minutes until hot and bubbly.