fresh veggies: eggplant

Eggplant is amazing when it's in season - I don't even bother with it when it's not.  I only have a couple ways I make it but the most popular in my house is eggplant parmesan.  It literally tastes gourmet.

You'll need:

 

1 medium eggplant, sliced 1/2 inch thick horizontally

1 package of sliced mozzarella cheese, or about 12 slices

Grated parmesan cheese (or pecorino romano)

1 jar of your fave marinara (three cheese from Trader Joes is awesome)

A couple eggs and bread crumbs (or whatever you use for breading)

Olive Oil

 

 

 

Before you do anything, you'll need to slice your eggplant, sprinkle it with salt and let it sit in a colander for about thirty minutes to release some of the bitterness.

 

Heat olive oil in a skillet for a few minutes to get ready to brown your eggplant.  Mix your eggs in a bowl, lay out your bread crumbs on a plate.  Dip the eggplant in the egg wash then press into the bread crumbs.  (You can add some Italian seasoning into the crumbs - I had fresh basil so I added that).  Immediately place in your skillet to brown - about 2 minutes each side.  Let them sit on a paper towel until all slices are browned.

 

Heat your sauce in the skillet for 5-10 minutes.  Stack the eggplant right into the sauce 3 pieces high with a slice of cheese in between each.  Top with a good dose of parm cheese and place your whole skillet under the broiler for 10 minutes.  (Before I had all-clad cookware I just placed the stacks on a cookie sheet).  I served mine with spinach fettucine but you can use any pasta you have on hand.