Monday, March 22, 2010

Eggplant Parmesan

I love eggplant. On our anniversary I tried an amazing eggplant rollatini
dish at a favorite restaurant. It was so good! I didn't have enough time to tackle the rollatini, so I made eggplant parmesan instead. I was really nervous to make this, since eggplant can sometimes turn out mushy. This, however, came out crunchy and not mushy at all. It was so delicious—even reheated the next day for lunch. I loved this meal and so did my husband, who's not really a huge fan of eggplant. I've been dreaming of it ever since. 

Eggplant Parmesan
Inspired by: Annie's Eats 

1 eggplant (about 1 pound)
2 eggs
1/2 cup flour
1 cup plain breadcrumbs
1 - 2 teaspoons Italian seasoning
2 - 3 tablespoons canola oil
1/4 cup shredded mozzarella cheese
favorite sauce (I use jarred—and I'm not even sorry.)

Slice eggplant crosswise into 1/4 inch slices. Arrange eggplant slices on a baking rack directly in sink to catch liquid (or over a pan or towel). Salt each slice liberally to allow the eggplant to release its liquid. (This takes about 20 minutes per side.) Wipe salt off each slice with a paper towel. Flip slices over and repeat process.

Preheat oven to 400 degrees. Whisk eggs together in a bowl. Pour flour onto a plate. Mix together bread crumbs and Italian seasoning and pour onto a plate. 

Dredge eggplant in flour, then eggs, then breadcrumbs. Repeat process with remaining eggplant slices.

Preheat oil in a large skillet on high heat. Fry each eggplant slice 1 - 2 minutes per side until golden brown. Transfer slices to an ungreased baking dish. Bake for about 20 minutes. Sprinkle with cheese during the last 2 - 3 minutes of baking. Serve with your favorite sauce.    

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