Eggplant Parmesan

Now that my summer class is over, I'm playing catch-up on the blog.  It will still be a busy month with packing up the house for our upcoming move and some traveling, but I am hoping to get a little work done here too.  This is a very old post, but one of our favorites.  I took new photos a few months ago and am finally getting this updated.  

Our garden is pretty sparse this year.  We have tomatoes, onions, and sweet potatoes.  We didn't plant much since we will be moving in a month, but did put a few things in the community garden since my husband runs it.  I love recipes that use fresh summer vegetables this time of year so if you planted eggplant, keep this one handy.  You will love it!  

I will admit, this is not my kids' favorite, but my husband and I love it.  So invite some grown-ups over, open a bottle of wine and enjoy a slow summer night.  Bonus, the left-overs are delicious too!  

Here's the line-up.  You need to get your batter ready in three bowls like this for coating the eggplant.  

Once the eggplant slices are coated, you will bake them on a wire rack on a baking pan till crisp.  

Then remove the wire rack and arrange eggplant overlapping on a baking pan.  Drizzle sauce on the eggplant and then top with mozzarella and parmesan.  Broil till cheese melts.  

Serve with spaghetti pasta and extra sauce and parmesan.  A salad would round this meal out nicely.  

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 (28-ounce) can crushed tomatoes
• Fresh ground salt and pepper
• 1/2 cup flour
• 2 eggs
• 1/2 cup water
• 1 1/2 cups panko crumbs (Italian or plain)
• 1/4 cup grated Parmesan, divided (or more)
• 2 eggplants
• 8 oz. shredded mozzarella cheese

Directions

1.  In a large pot over medium-high heat, add the oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the Italian seasoning, tomatoes and season with salt and pepper, to taste.  Bring to a simmer and let cook for about 10 minutes. 

2.  Preheat oven to 375 degrees F.  Set up a breading station using 3 dishes.  In the first dish, add the flour and season with salt and pepper, to taste.  In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the panko crumbs and 2 tablespoons Parmesan and season with salt and pepper, to taste.  Peel and slice the eggplant into 1/2-inch slices.  Coat them in flour, then in the egg wash and then in the panko crumbs. 

3.  Spray the racks with cooking spray.  Arrange the eggplant on 2 sheet trays fitted with racks and bake in oven until crispy, about 20 to 25 minutes.  

4.  Turn the oven to broil.  Put the eggplant, overlapping, into a baking dish in rows.  Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan cheese.  Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes.  When broiling leave the oven door cracked open and put the pan on the top rack in the oven.  Serve the eggplant parmesan with spaghetti noodles and the remaining sauce.

Yum