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Authentic Italian Eggplant Parmasean

Ingredients

Directions

First wash the eggplant and cut into no more than 1/4 inch slices. Many people like to press the eggplant before cooking to remove some of it`s juices letting it soak up more of the flavor of the dish. To press them put them into a collander with a dinner plate on top and weight it. Set it aside for the moment.

Now we`ll make the breadcrumb mixture. Do this on the plate we`ll use to bread the eggplant. Add to the breadcrumb a dash of salt and pepper, a few dashes of garlic powder, parsley, and grated parmasean cheese. In a second plate put the flour adding a few dashes of salt and pepper mixing it in with a fork. Beat eggs in a bowl adding two tablespoons of water. Fill the bottom of a cast iron skillet with oil and heat on medium. Now we can begin breading our eggplant slices while the oil comes to temperature.

Breading can be a messy endeavor and one of the best ways to minimize this is to use one fork for the flour and breadcrumb and one exclusively for the egg mixture. This eliminates much of the buildup on the forks and makes it much easier to clean and does`nt waste ingredients. Also we`ll be using a conveyor belt method to do the breading process.

Begin by arranging the ingredients starting furthest from the frying pan the flour, then the egg, then the breadcrumb. Start by turning the eggplant slices with a fork first in flour then into the egg with our "wet" fork making sure it fully adheres to the floured surface. The water in the egg should aid this. Then with our "dry" fork bread the slices and place toward one side of the breadcrumb plate as you do them. The oil will probably be heated enough part way through the breading process so when it`s hot enough to sizzle start adding the breaded eggplant slices to the pan and fry on both sides until golden brown. Continue using the conveyor belt method to complete the breading and frying process and place the finished eggplant onto a plate with paper towels underneath to drain the excess oil and set aside.

In a bowl add to the tomato sauce a few dashes of garlic powder, salt and pepper, sugar, parsley, oregano and grated parmasean cheese. A word of advice that oregano is a strong herb and no more than a few shakes is needed to impart it`s flavor. Stir these ingredients together and set aside. The only thing left before assembling the dish for baking is to slice or grate your mozzarella cheese. The method and amount are a matter of taste. Now to assemble the layers. To start spread a few tablespoons of the sauce onto the bottom of your baking dish. Now place a layer of the eggplant spooning some sauce over it and finishing with the mozzarella cheese. Then proceed to layer as such until you have used all the eggplant. On the very top finish it with a few more sprinkles of parmasean cheese and a few light dashes of oregano. Other optional toppings could include prociutto ham and adding fresh chopped basil immediately upon removing from the oven. Bake the dish in a preheated 325 degree farenheit oven for approximately 45 minutes or until done.

I hope you enjoy and share this wonderful and traditional Italian dish!

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