My Eggplant Parmigiana

A friend recently put out a request for a recipe for an Eggplant or Zuccini Parmigiana and thought I'd post mine here. This recipe evolved from my Chicken Parmigiana recipe that I had learned from the tradition of the Basile family, one of the many Italian families that I grew up around in Brampton, Ontario.

I can say this recipe is world famous, as I have cooked it in at least eight cities on three continents.

Eggplant Parmesan
also works well with very large zucchinis.

1 large eggplant
Tomato sauce (I recommend using your favourite homemade sauce)
mozzarella cheese (shredded)
grated parmesan cheese
all purpose flour
3 eggs
bread crumbs
vegetable oil
dried oregano and dried basil (optional)
salt and pepper

Slice your eggplant into 1/2 inch thick disks. Salt and strain for about 20 minutes or so.

Set up a breading station:
First bowl: all purpose flour, seasoned slightly with salt and pepper
Second bowl: eggs, beaten
Third bowl: bread crumbs, seasoned slightly with salt and pepper, pinches of dried oregano and dried basil

Coat the slices of the eggplant, one at a time, in the flour. Then dip the eggplant slice into the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at a time, the crumbs will get sticky and chunky.

Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.

Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Cover the slices with a layer of sauce. A generous portion of mozzarella and parmesan should top each slice. I have experimented with adding mushrooms, red/green peppers, and/or onions to the sauce while baking. Cover with foil and put in a 375 degree oven until slices are tender but not mushy.

Add another another layer of cheese to each slice and broil uncovered until cheese is melted and slightly brown.

Serve with pasta, tossed in tomato sauce. Top with a light sprinkle of italian parsley, extra virgin olive oil and cracked black pepper.