Friday, December 14, 2012

EGGPLANT PARMESAN



EggPlant Parmesan
courtesy photobucket.com
 
There was a need for me to go into town to the post office to mail one of my books to Australia.  I had no idea of the cost in order to ship one small book.

Previously I had called United Parcel Service for a quote and was told 98 dollars.  Being flabbergasted to say the least, I knew there must be a better way.  Phoning the Post office, the clerk said she was too busy to look it up, but a ball park figure might be around $5 to send it first class.  She was thinking United States destination, because when I arrived at the Post Office I was told it would be $10.03 to Australia.

I just could not disappoint my friend who had been so faithful to me.  I would keep my word, and bite the shipping cost and send the book with out comment to my friend.  My Blogger friend is not stupid and she had already figured out that the shipping would eat up what she had paid for the book, so she did the next best thing.  She ordered a second book, and told me NOT to send another book, as these funds were to cover the shipping.  I was overcome with her kindness, and decided when her next book comes out – I will be one of the first to purchase it.  Thank you Crystal Mary Lindsey!

All that to say this; Robert requested, “Since you will be in town, please stop by the grocery store and pick up some fresh vegetables.”   So I did; onions, squash, broccoli, lettuce, radishes, 2 apples, carrots, and an eggplant.

Robert makes the best Eggplant Parmesan and here is a recipe taken from Suzanne Marie that you will love!   We enjoyed ours today for dinner with a mess of fresh chard.

EGGPLANT PARMESAN

1 large eggplant
10-12 medium sized mushrooms (sliced)

We added 1 sliced onion nuked in the microwave but they are optional
1 jar pasta sauce (we added a bit of hamburger but optional again)
1/2 lb. mozzarella cheese (shredded)   We used cheddar and pepper jack mixed
Italian bread crumbs (we used stuffing mix ground in the processor.)
Vegetable oil
3 eggs
salt (optional)

Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.

Beat the eggs together in a flat bowl (cereal bowl; pie plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.

Cover a slice of the eggplant, one at a time, with 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 on 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). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce.

Cover with foil and put in a 350 degree oven for 30 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes.

This post is linked with Ann Kroeker’s  Food on Fridays   

Do visit her site and gather up some delicious and nutritious recipes.

 

1 comment:

  1. This is one of my favorite dishes and I get it quite a bit. My wife is Italian and on the holidays we always eat that way. I have no complaints!

    ReplyDelete

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