Last night I rediscovered Eggplant Parmesan – here’s my recipe for those who like it fried and baked:

Pre-heat the oven to 350 degrees

1/2 lb of eggplant

6-7 small tomatoes

olive oil

panko bread crumbs

parmesan cheese

Make a batter of 5-6 small eggs and a 2 1/2 cups of panko bread crumbs and dip 1/2 inch slices of eggplant into the batter.  Set your eggplant aside and heat up a large saucepan with a big pour of olive oil.  Let the oil heat up in the pan and start laying in the eggplant slices, fry for a few minutes on each side for the batter to brown.  Meanwhile, slice small tomatoes to lay on top of the eggplant in the oven.  Cherry or Grape varieties would work well.

Lay the eggplant onto a lightly-oiled baking sheet and then lay the tomato slices on top with a coating of parmesan cheese.  Bake in the 350 oven for about 10 minutes – during he last 3 minutes, watch to make sure the eggplant doesn’t burn.  Serve on bread or with pasta.


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