Eggplant Parmesan

Easier Eggplant Parmesan

Eggplant Parmesan can be made really loosey goosey depending on the time that you have on hand. I've combined these different methods in different ways and always had delicious results. Occasionally  I like using the America's Test Kitchen method for preparing the eggplant if I am going to go for a lighter option. Oven-frying is less oily and more tasty in my opinion. Sometimes if I'm in a rush I will forgo the breading step altogether. Bread crumbs could be added to the top of the casserole if desired. I make this easier by using jarred sauce. 

If you want to go the extra mile just make this recipe from Bon Appetit. It is really easy to make your own sauce and make it with these loose directions http://www.bonappetit.com/recipes/article/eggplant-parm-groat

olive oil
garlic, 4-5 cloves, chopped
 1/4 to 1/2 onion, chopped
12 - 16 plum tomatoes, stemmed and skinned if you wish, or do what I do and put them in with the skins on and pick them out later (or not) or 2 cans of whole tomatoes
basil and oregano

Then simmer for a long time until everything falls apart. Th olive oil really is the key to good sauce. Add more than you think you need and then add a little more!

1-2 globe eggplants, sliced
3-4 cups shredded mozzarella cheese
1 chuck of fresh mozzarella, sliced
sauce

I don't peel eggplant. I like purple.
Slice eggplant into 1/2" to 3/4" slices. Line a tray with paper towels and put slices down then sprinkle with kosher salt. Let them rest for 10-20 minutes, then blot dry.

Season some flour with salt and pepper, Dredge eggplant slices in flour and set on a drying rack. Beat some eggs and dip the slices in the egg wash; then dip in Italian-seasoned bread crumbs putting them back on the drying rack as you finish. Then, you can choose to oven fry or pan fry the eggplant.

Pan-frying:
Heat vegetable oil in a deep frying pan. Then pan fry each side until golden brown. Place fried slices on paper towels to blot oil.
Oven-frying:
Heat oven to 350 degrees. Spread some oil in a sheet pan and put in the oven for 10 minutes. Add eggplant slices and cook for 15 minutes. Flip slices and add more oil if necessary. Cook for an additional 15 minutes or until slices are crispy on the outside.

Make casserole:
Put about 1/2 c sauce in the bottom of a 9x 13 pan. Place eggplant slices in the sauce. Sprinkle with shredded cheese. Add more sauce, eggplant, shredded cheese until you run out of eggplant. Finish with slices of fresh mozzarella on top. Bake in the oven for around 45 minutes. You may want to broil the top at the end of cooking to brown the cheese.

Take out of the oven and let it set for around 15 minutes. Enjoy the heavenly goodness with a salad and some garlic bread.