Eggplant Parm
entree
- 1 eggplant
- flour
- salt, pepper
- olive oil
- marinara
- thinly sliced mozzarella OR bread crumbs tossed with finely minced garlic, Parmeggiano, and olive oil
- Put a cookie pan in the oven close to the broiler, and heat the broiler.
- Put the flour in a paper bag and add a little salt and pepper.
- Slice the eggplant into circles about 1/2" thick. Brush with olive oil on both sides. Toss a few slices at a time in the paper bag. Tap to get rid of excess flour.
- When there's enough eggplant for one pan, take the pan out of the oven, brush it with olive oil, and arrange the eggplant slices not too close. Broil til golden, then flip and broil til the other side is golden.
- When all the eggplant is cooked, put marinara sauce in a baking dish, add eggplant, more marinara, then mozarella, and bake til hot and cheese is melty.
- Next time, consider making a traditional eggplant parm by dipping the floured eggplant slices in beaten egg and then in bread crumbs seasoned with oregano, and then saute in very hot grapeseed oil, a minute or two on each side. Grapeseed oil has a light texture and taste and a high smoking point. It seems counter intuitive, but if you use more oil than you'd use with olive oil, high heat can be maintained, and the eggplant will absorb less oil.
Servings: 4