My eggplant parmigiana recipe makes a nourishing dish to please the taste buds.
Take a medium to large size eggplant and cut a sliver off the bottom end so it can stand upright on the cutting board. (see photo) Then use a paring knife to thinly slice off the skin in narrow strips, top the foot. Cut off the top stem end.
Slice the peeled eggplant lengthwise into 4 pieces. Place on a plate and sprinkle with salt, turn the pieces over and salt the other side. Let the pieces rest for half an hour. This draws out excess moisture. Pat dry with a paper towel.
Dredge the pieces in beaten egg, then flour, and fry briefly on both sides to set a light brown crust. I use a thin layer of peanut oil in my cast iron pan.
Coat the inside of an eight by thirteen inch baking dish with cooking spray. Lay out the four fried pieces flat, not overlapping. Sprinkle on seasonings. I like oregano and garlic powder. Spoon on a thick layer of tomato sauce. Sprinkle on a generous layer of grated cheese such as jack or mozzarella.
Heat oven to 400 degrees and bake for 10 minutes until cheese bubbles and is light brown. To serve, slice lengthwise between the slices for easy serving and lift to plates with a flat spatula.
A serving is one long piece placed next to half a plate of steamed brown, or other, rice, making a meal containing vegetable, protein and carb.
Recipe and photo by Susan Helene Kramer
page created March 1, 2016