Stockpile Cooking: Eggplant Parmagiana Recipe (Tasty & delicious)

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Ingredients

• 2 Eggplant (medium-sized)
• 4 Eggs
• 2 cups All-Purpose Flour
• 2 cups Breadcrumbs (seasoned if you preferred)
• 2 cups Mozzarella cheese (give or take)
• 32oz Tomato Sauce (homemade or jarred)
• Canola Oil for pan-frying
• Kosher salt (see description)
• Pasta of your choice

Instructions

To start your Eggplant Parmagiana you must first pick  good eggplant. When selecting your eggplant, you must look for a firm skin and no bruises.  Also, if the tip is brown and not a forest green then the inside has already started to turn brown.

To begin prepping your eggplant you must first peel the skin and then slice into 1/2in slices.  Place slices on resting rack and then season both sides liberally with salt, and only salt, and let sit for at least 15 minutes.

While eggplant is purging, set oven to 400 degrees and make sure there is a rack in the middle of the oven. After the oven is set, then you are able to set-up your breading station.  A basic breading station is flour first, then egg wash and lastly bread crumbs. This is the time when you can season the breading station with whatever you would like. You can add some olive oil in the eggs or you can add a dry spice intothe flour…Completely up to you.

Once the eggplant has set for about 15 minutes, then you can dry off all the excess moisture that has come out of the eggplant.  Paper towels do the job well. Squeeze them between two towels and reserve next to your breading station. The breading begins!!! With breading always remember, dry hand/wet hand.  Keep one hand designated to flour and breadcrumbs and the other to eggs ONLY. If you mix and match you end up with breaded fingers!!! Place eggplant once breaded back on the rack and place in the refrigerator for 10 minutes, just until the eggs set in the breading or else there is a chance for it to come off in the pan.

Place a medium sized skillet on stove on high and add enough oil to cover the bottom sufficiently.  When oil starts to shimmer then add eggplant but do not over crowd the pan. If you do, it can result in a pale and dismal color on your eggplant.  After pan frying, make sure all excess oil is removed from the eggplant and we can start layering for baking.

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In a 9×9 pyrex casserole dish, begin to layer eggplant, sauce, cheese-eggplant, sauce, cheese until all is used.  Baked for 20 min and serve with either penne pasta or rigatoni and enjoy!!!

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