Eggplant Parmigana

I love eggplant - any way I can get it. It is not a most favorite vegetable, I think. At least not here in the USA. The humble eggplant is revered, however, in the Orient. Size, shape, the elegant dark purple color - everything good that a vegetable should be. The meat is a delight to the adventurous chef - it has many qualities that the American cook should be aware of. The taste and texture remind me of tofu, and it takes on the quality of the ingredients it is cooked with. It can be used as a substitute for lasagne noodles, is good in a stew if cooked correctly, and it is most excellent if breaded and fried correctly.

Here is a fine example of what can be done with eggplant. A fine alternative to meat, the combination of eggplant and Parmesan cheese is glorious…

Eggplant Parmigana

Olive oil
1 garlic clove, minced
I lg onion, chopped
2 16 oz cans tomatoes
2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
8 oz shredded mozzarella cheese
1 cup bread crumbs
2 eggs
2 TBS water
1 large eggplant, cut into 1/2 inches slices
1/2 cup shredded Parmesan cheese

In 9-inch skillet over medium heat, in 2 TBS olive oil, cook garlic and onion until translucent, then add next 5 ingredients. Reduce heat, cook, uncovered, for 30 minutes.

Peel eggplant. Cutting crosswise, slice eggplant into 1/4″ slices. Try to keep slices uniform.
On waxed paper, place bread crumbs. In a 10″ pie plate, beat eggs. Dip eggplant slices in egg, then in bread crumbs. Repeat to coat slices twice.
Grease a 13″ X 9″ baking dish. In a 12″ skillet over medium heat, using 2 TBS hot olive oil, cook slices of eggplant until golden brown. Add more oil as needed.

Preheat oven to 300 degrees. Arrange 1/2 of eggplant slices in baking dish, cover with 1/2 of tomato mixture, and sprinkle with Parmesan cheese. Top with 1/2 half of shredded Mozzarella cheese. Repeat.
Bake for 25 minutes.

Enjoy!

Peace,

Charlie~

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