by Kat Gray

Created on: June 20, 2007

Eggplant Parmesan

We recently made a delicious eggplant Parmesan using fresh white eggplants from our local farmers market (organic, beautiful smooth skinned eggplants). Going to the farmers market always makes me want to become a farmer of some sort. I always wonder how much produce I could grow on our roof in container gardens. Once we have the roof redone we're going to build planters all along the edges and I think I may actually try to plant some corn to provide privacy... This year our tomatoes have done really well, and our basil and mint are insane! Anyways, on to the eggplant Parmesan recipe.

White Eggplant Parmesan
2-3 medium size white eggplants
Coarse Sea Salt (for salting the eggplants)
1/2 cup flour for coating the eggplant slices
Salt and pepper to taste
8 Ounces mozzarella cheese
Some Parmesan cheese (I used about 1/3 cup)
1 cup bread crumbs (about 2 pieces of bread toasted and blended)

Marinara sauce
2-3 cups of fresh sungold yellow cherry tomatoes - sliced
1 onion diced
1 clove garlic
several leaves of fresh basil
2 sprigs fresh oregano
salt and pepper to taste
1 tsp sugar

Slice the eggplant into 1/4 inch slices. sprinkle salt onto each side of the eggplant slices. Place the eggplant into the colander to drain as it 'sweats'. Eggplants should sweat for at least 20 minutes.

Meanwhile, make the marinara sauce. Dice the onion and saute over medium heat until it's translucent. Dice the tomatoes, set aside. Peel and chop garlic, add to the saute pan. Once the garlic and onions are aromatic, add the tomatoes. Simmer for several minutes. Chiffonade the basil, destem the oregano and add to the sauce. Stir and let simmer. Add sugar and salt and pepper to taste.

Line a cookie sheet with aluminum foil. Put the flour, salt and pepper on the cookie sheet. spread into a thin layer. Once the eggplant have sweated, wipe off the salt and blot if needed to remove the salt. Heat 1/8-1/4 inch of canola oil in a frying pan. Coat both sides of the eggplant with the flour mixture. Place eggplant slices in the oil. Fry over medium heat until they are golden. Place on paper towel lined plate to cool.

Rub butter along the base and sides of an 8x8 pyrex pan. Place half of the bread crumbs into the pan and spread evenly. Reserve the rest for the top. Place one layer of eggplant slices in the pan. Add some marinara sauce then mozzarella cheese. Continue layering until you've used all of the eggplant slices. Top with bread crumbs.

Bake for 20 minutes or until a little bubbly. Serve with garlic toast! yum!

Enjoy!

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