Eggplant Parmesan and True Confessions

I am proud of myself!

And, I have a confession to make.

You know how I love to frequent farmers markets.   You know how I love to support our local farmers, ranchers, gardeners, and nurseries.

You know that I generally buy something every Saturday.

Here’s the confession:  I have a hard time finding the time to utilize what I buy into tasty dishes.  More than once it all goes into the compost pile.   That is a hideous confession and I am ashamed of myself.

But, this week, I did great.  I bought some wonderful eggplant from a favorite vendor.

Four beauties.

I came home and made Eggplant Parmesan!

I was proud and hubby was thrilled.  (I even made enough to put one in the freezer—OK, I am trying not to gloat now.)

Eggplant Parmesan

• 4  “smallish”  eggplants
• 1/4 c. salt

Peel and slice eggplant into 1/2 inch slices. Layer in a colander with salt and let set one hour. (Place colander in the sink.) Rinse well and pat dry.

• 3 large eggs
• 1/3 c. flour
• 3/4 t. fine sea salt
• 1/2 t. fresh cracked pepper
• 1 1/2 c. Panko bread crumbs

 

Beat eggs in a medium bowl until frothy.

Whisk together flour, sea salt, and pepper in a separate bowl.
Place Panko in another bowl.  You should have three dipping bowls—eggs, flour mixture, and Panko.
Dredge each piece of eggplant in flour mixture, shaking off excess.
Dip eggplant into eggs and then coat both sides with Panko, pressing the bread crumbs into the eggplant.

Note there is not pictures of  the dredging and coating process.  I know you are suppose to keep a “dry” hand when dredging.  That never happens and both hands were too goopy to grab the camera.

Pour enough oil into a heavy skillet (about 1/2 inch of oil) and heat (around 350 degrees).

Work in batches and fry each to golden brown on each side. Remove to paper towels to drain.

•  2-3 c. homemade tomato sauce
• Enough cheese to please—homemade mozzarella if you have it on hand.  I did not so I used some shredded “pizza” cheese and some shredded Parmesan, of course.
• 2 purple bell peppers (or other sweet pepper varieties), sliced.
  

  Some more purple beauties---this time from my own garden.

To assemble:
Coat the bottom of baking pan (either a 12 x 9 inch or two 9 x 9 inch pans) with some of the tomato sauce (depending on the size of your baking pan, about 1/2 to 1 cup.)
Layer on eggplant and cheese.  Layer in peppers.  Top with more sauce and another layer of eggplant.   Finish off top with the rest of the sauce and more cheese.

The peppers added a bit of sweetness.

Bake in a 350 degree oven for 25-30 minutes or until bubbly.

Cool slightly before serving.  (It can be at a volcanic temperature, especially with all that cheese!)

This looks delicious, smells delicious, and tastes delicious. Leftovers are even better the next day.

Now, if I can just do something with those apples and pears I bought!  🙂