Eggplant Parmisian Tonight

Most folks and restaurants that make this dish don't know how, any one care to offer their recipe?

Peel and slice the eggplant into 1/4" slices. Lay slices in a colander or on a baking rack and salt liberally. Let them sweat for an hour then turn them over and do the same on the other side. When they are done rinse them well and dry thoroughly.

Dredge sliced and sweated eggplant in egg then flour seasoned with a little salt and pepper. Sauté the slices in olive oil for a couple of minutes on each side then drain on a paper towel.

Put a cup of tomato sauce in a casserole dish and cover the bottom. Layer fried eggplant across the bottom. Cover layer with more sauce and sliced or shredded mozzarella. Add another layer and repeat the process twice more. Top with more sauce and sprinkle good parmigiana cheese. Bake in preheated 350 degree oven for 45-60 min until it's bubbling.

IIRC we used t h e Japanese variety...young ones. The older get fibrous.

WCH said:

IIRC we used t h e Japanese variety...young ones. The older get fibrous.

Click to expand...

You have got to sweat the slices or else they will be tough. The only other alternative is to cook it to death and then it gets slimy.

What about the tomato sauce? Don't you add seasonings to it (oregano, garlic, bay leaf, etc--the usual "Italian seasonings)?