Eggplant Parm

Eggplant can be tricky. Last summer I would go to our local farmer's market, and they would always have beautiful fresh eggplant. Sometimes eggplant can be hard to cook with, so by the end of the summer I had my version of eggplant parm down. Here ya go!

Eggplant Parm:
1 large eggplant, peeled and cut into 1/2-1 inch slices lay on a paper towel and sprinkle with salt
1 egg whipped
1 cup of seasoned bread crumbs (you can also use plain breadcrumbs and add Italian seasoning)
1 cup flour seasoned with salt and pepper
Olive Oil
Salt & Pepper
1 jar of your favorite red sauce
Parmesan & Mozzarella cheese
Your favorite noodles

Preheat oven to 250

Put enough olive oil in a large saute pan or cast iron skillet to cover the bottom and come up about a 1/4 on an inch

In a three step process: cover the eggplant in flour, wash in egg, cover the eggplant in breadcrumbs and place the eggplant into the hot oil (you want to hear it sizzle!)

Once you start your first batch, boil water and cook noodle and warm your sauce

It will probably take two or three batches to get off the the eggplant cooked. Make sure that the eggplant is brown and crispy on both sides, you can tell if they're done by putting your finger in the center of the eggplant, if it's soft and crispy.....it's done.

You might need to add more oil as you go

Once the eggplant is done, place it on paper towl to get off the excess oil

To keep all of the batches warm, place the eggplant on a cookie sheet and keep in the oven. Once all the eggplant is cooked and in the oven, sprinkle with parm and mozzarella, let the cheese melt.

Serve with pasta, red sauce and a big green salad!

I know there are a lot of steps, but it doesn't take too long, and it turns out so good!