eggplant parmesan

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!)