The Perks of Being Friends with Gardeners: Part 2

This is my Stackable Eggplant Parmesan. I didn't top it with mozzarella because I didn't have any in the house. However, we can pretend that I did it on purpose as a way to cut out the calories, or something. By omitting that extra layer of cheese, you can focus more on the natural flavors of the eggplant. Yeah, I'll go with that one.

 

 

First, slice the eggplant and salt them. Leave them to "weep" out their bitter juices in a colander for a half hour. Then rinse off really well.

 

Then, put slices in an egg wash and breading made of Italian breadcrumbs and seasonings with at least 1/4 cup of parm. Fry them in batches until they are golden brown.

 

 

 

Spoon tomato sauce onto the stacks with some more parm.

 





 

Repeat. Remember, the largest slices should go first so you can have pretty and stable stacks. If your slices are thinner, you can probably just serve it as is. If you don't think they are really cooked all the way, you can put it in the oven to cook for about 15 minutes at 375 or so.

 



 

This is my favorite way to eat eggplant. The Italians really know what they are doing.

Special thanks to Brandon for providing the (free) produce. It IS more satisfying knowing that it is freshly picked from a local garden. He has such a cheerful and helpful spirit. I am really glad to know him. Bon Appetite!