Simple Eggplant Parmigiana

Serves:            2 to 4

1 Eggplant, medium size, sliced into ¼-inch rounds or lengthwise
3 extra-large eggs, beaten well (for egg wash)
2 to 3 cups breadcrumbs (use Seasoned Italian or Panko breadcrumbs)
1 to 2 cups olive oil for frying
Tomato sauce
Freshly grated parmesan cheese

Cut the eggplant into ¼-inch thick slices. Pour six cups of cold water into a large bowl with one teaspoon of salt. Add the eggplant slices and soak for 30 minutes, until water turns brown. This will help to remove the bitterness from the eggplant. Drain the eggplant and rinse with cold water, laying each slice over paper towels to dry. Pat each slice well with paper towel to dry.

Dip each eggplant slice in the egg wash, then dredge in breadcrumb mixture and pat to evenly coat. Place a cookie cooling rack over a baking sheet lined with paper towels, and set to side of stove top.

Heat olive oil in a large frying pan over medium-high heat. Add the eggplant slices to pan and fry until golden brown on each side. You will need to work in several batches. Transfer the golden brown slices to the cooling rack to drain off any excess oil.

Transfer fried eggplant to serving plate, spoon a layer of tomato sauce on top, and finish with a healthy sprinkling of freshly grated parmesan cheese.

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