Got Eggplant?

Despite a ridiculously rainy summer, this year's garden bounty was still fairly decent and it's a good thing too, because I put alot of money and effort into revamping my garden space earlier this year. 

The Boy Toy was kind enough to haul my 300 pounds of crap and I nearly chopped off a few appendages and almost destroyed my fence while using my birthday present (thanks Pop!)

Unfortunately, my squash and zucchini never lived to see the light of day thanks to hungry wascally wabbits and some of my tomatoes fell victim to the monsoon conditions, but overall I was still happy with the results.  I was so excited to see these two lovely eggplants and the first order of business was to transform them into one of my all-time favorite dishes:  Eggplant Parmesan.  I'm even more excited that there are more eggplants coming along in the garden and they're slated for this fear inducing Ina Garten recipe.

Always quick and easy to prepare, this dish is also freezer-friendly.  Just prepare it up to the point of baking and pop it into the freezer to be thawed and prepared at a later date. 

Eggplant Parmesan
Serves 6

Printable recipe

1 large eggplant
salt and pepper
2 eggs, beaten
2/3 cup vegetable oil
1 6-oz can tomato paste
2 16-oz cans diced tomatoes
1 cup water
fresh parsley, chopped
1-1/2 cup mozzarella cheese
2 cups freshly grated Parmesan cheese

Combine tomatoes, tomato paste, water, and parsley in a medium sauce pan.  Season with salt and pepper.  Simmer, uncovered, about 1 hour or until thickened, stirring often.

Prepare two plates:  one with flour seasoned with salt and pepper and the other with eggs.  Peel and slice the eggplant into 1/4" thick slices.  Season each slice liberally with flour, shaking off excess.  Dip slices into egg.

Heat oil in large skillet and fry slices a few at a time until golden brown, turning once.  Drain well on paper towels.

Spoon a thin layer of sauce in a baking dish  Arrange half of the eggplant slices, overlapping, over sauce.  Top with more sauce and half of the mozzarella and Parmesan cheeses.  Repeat layers.

Bake 400 degrees for 20-30 minutes or until sauce is bubbly and cheese is melted.  



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