Eggplant Parmesan

Eggplant Parmesan

1 large Italian eggplant

1-2 beaten eggs

1-2 C. breadcrumbs

flour for dusting

Marinara Sauce  

Freshly grated parmesan cheese

Cut eggplant into slices. Set out 3 rather flat bowls or plates with more of an edge. Beat egg in one bowl, put a little flour in another bowl, and breadcrumbs in the third bowl. Heat some olive oil in a sauce pan to med high heat (2 saucepans if you think you are that fast and that in a hurry) Dust slices of eggplant with flour, then egg, then breadcrumb and put in pan. When one side is brown, turn to saute the other side

Spoon marinara sauce into a baking pan. (a little smaller than 9 x 13 is best) top with eggplant, then parmesan, more marinara sauce, a second layer of eggplant, Marinara sauce and finally sprinkle more parmesan on top. (If you love cheese, add more, put in Mozzerella with the parmesan.) Bake at 350 for 15-20 min.  Serve with a crusty bread.

Marinara Sauce

The key to really good marinara sauce is really good ingredients, especially good quality canned tomatoes. Muir Glen organic tomatoes, or something similar will make a huge difference in the sauce.

Saute pressed garlic, chopped onion and any other vegetables you like, red and or green pepper, and mushrooms are really good. but you can also add carrots and/or celery if you like. Let vegetables brown slightly. The carmelization adds sweetness and intensifies flavor. The amount is not really important. I like a little crushed red pepper flakes and oregano. Puree 1-2 cans of good quality tomatoes with a hand blender (depending on taste and amount of vegetables) and add.  Leave the sauce chunky with the vegetables, or use a hand blender to puree all.  Add parmesan and salt to taste.  Add chopped fresh Basil last.

It's good to make a lot of Marinara sauce so you have a head start on dinner. Have spaghetti and meatballs and then reserve sauce to make eggplant parmesan or pizza later, or add a little cream to the sauce and saute some other veggies and/or shrimp, chicken etc to make a different type of pasta.