this is one of matt's favourite meals. if you know someone who thinks they don't like eggplant, this is probably the dish to feed them! i have changed many a mind about this misunderstood vegetable with a helping of eggplant parmesan!
it's not the very healthiest recipe (lots of oil), but it is almost all veggies, and that's not so bad! i like to bring it to a potluck, or serve it with salad and garlic bread.
ingredients:
1.75 lb eggplant (4 small, or 2 large)
2 eggs (or equivalent of egg replacer*)
1 1/2 c bread crumbs or corn meal (gluten free option)
1 c oil
3 c tomato sauce
2 T garlic
1/4 c each chopped fresh basil and oregano
2 c grated cheese (doesn't have to be parmesan, i often use cheddar or crumbled goat)
*i am just trying out egg replacer, and i found that the amount required to substitute for 2 eggs was way more than it said on the package. you could also use a mix of ground flax seeds and water, which is what i would normally use. don't worry too much about the measurements - it's just for dipping!!
to make:
first, prepare everything!
score the eggplants every inch or so vertically, then slice them into rounds about 1 cm think.
in a shallow bowl, beat eggs (or egg replacer) with a fork.
pour bread crumbs/corn meal into another shallow bowl.
and pour oil into a pan on medium heat. you may not need a full cup, but you want at least 1/2 cm in the pan, and you may need to add more as you go.
one slice at a time, dip your eggplant in egg
then breadcrumbs
then pop them in the pan!
fill the pan up, and flip them when they get brown! (note: if you are using cornmeal, they will not get very brown. you will know they are done because the inside is soft and the cornmeal outside is crispy! - i will show a picture of this in a moment)
once they are brown on both sides, remove them to a plate covered in paper towel to drain. once the plate is covered, throw more paper towel and another layer of eggplant on top.
it will take a few minutes to cook the eggplant, in the meantime, mix your sauce. if you have a pre-mixed sauce you like, feel free to forgo the garlic and herbs... but i prefer to buy plain sauce and add what i like. i find that canned is never as good as fresh herbs!
once your eggplant is all cooked, put a thin layer of tomato sauce in a large casserole pan.
then add a layer of eggplant slices! (these are cornmeal coated - see the difference?)
keep on layering sauce, eggplant, sauce, eggplant... until it's all done. make sure the top layer is sauce!
then, sprinkle your cheese on top! i did cheddar for matt, and goat for me!!
it can be stored like this for a day or so before baking. if you're baking it from cold, be aware it will take a bit longer (maybe 45-50 minutes).
bake at 375 for about 30-35 minutes, until the cheese on top is browned and melty.
enjoy! (goes well with garlic bread!)
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