EGGPLANT PARMESAN

CATHY JAMESON

4-6 EGGPLANTS (DEPENDING ON SIZE)

TWO EGGS

MILK

BREAD CRUMBS

FIRST COLD PRESSED EXTRA VIRGIN OLIVE OIL

SEA SALT, KOSHER SALT OR PINK HIMALAYEAN SALT

MARINARA SAUCE

CHEDDAR CHEESE

MOZZARELLA CHEESE

PARMESAN CHEESE

 

Pre-heat oven to 350 degrees.

Peel eggplant and slice them to about ¼ inch.

Heat olive oil in a pan.

Mix eggs and milk together in a bowl. Have another bowl next to that one with bread brumbs in it. You can make or buy your bread crumbs—I buy Italian bread crumbs—organic from Whole Foods).

Dip each piece of eggplant into the egg mixture and then immediately into the bread crumbs. Then, place it into the hot olive oil. Do this with each piece of eggplant. Watch carefully. Let each piece become crispy, then turn and cook the other side. Salt and pepper to taste.

Take each piece out of oil when cooked and place on a paper towel.

Then, place a layer of the eggplant in the bottom of a 9×13 dish. Layer with the cheeses and the marinara (you can make your own marinara or use good sauces of your choice. I like Paul Newman sauces or the sauces from Whole Foods. I do can my own when the tomato season and my time allows). Layer the cheeses over this. Now do another layer, ending with the parmesan cheese.

Bake 45 minutes or until the preparation begins to bubble. I like the top to be a bit well done.

Allow to cool slightly. Slice. And enjoy with a salad of fresh greens of your choice.