Let's Gather Around The Table for Eggplant Parmigiano

 I have taken time off to collect, gather and put into form many new ideas and recipes.

I have joined others who have been  gardening, canning, cooking and creating things for years.  It has been a very enlightening experience and I am  now ready to share some of what I have learned.  I  hope you are ready because this is going to be a culinary experience  indeed!  

I will  start with a very simple recipe that I  promised one of my garden seed exchange friends two days ago.  She posted pictures of her recent garden haul that included Eggplant and was desiring a recipe.  I asked if she had any of the following plants in her garden:  Onions, Orange or Yellow Bell Peppers, Parsley, Garlic,  Tomatoes, Thyme, Basil .   These plants are all ingredients for Eggplant  Parmigiano.  The addition not grown in the garden is Cheese, Panko, Eggs, Salt, Pepper, milk and EVOO (Extra Virginia Olive Oil).   Now I prefer to use Mozzarella, Parmesan Reggiano andHu some Pecorino Romano for my cheese combo.  Never use pre-grated cheese also opt for the ones you must grate and/or slice.  The flavor is sooo much better.  Please read instructions first.   Having said all of this let's get to the cooking.

****RECIPE****

Wash all vegetables and set aside

***CREATE MARINARA SAUCE***

2 Cans or 56 ounces of CRUSHED Tomatoes

2 cans or 12 ounces of Tomato Paste

2 tablespoons of chopped Basil

2 tablespoons of chopped Parsley

3 minced Garlic Cloves

1/2 cup Pecorino  Romano  Cheese (Grated)

1 tablespoon EVOO ( Extra Virginia Olive Oil)

3 1/2 cups of water

In a medium saucepan on low heat add the EVOO, Garlic, Basil and Parsley. 

 When the garlic turns golden brown.  DO NOT BURN THE GARLIC, please. Add other

 ingredients except Pecorino cheese.

 Stir often Cook on low.

Add Pecorino  Romano Cheese AFTER 30 MINUTES.  Continue stirring. Cook for another

 30 minutes.  Turn stove off.

***Now for the Eggplant!***

Assemble 3 bowls***1 for Flour---------1 for Eggs *WHISKED*--------1 for Panko***

3 Cups All Purpose  Flour

6 Eggs

2 Cups Panko

2 Cups Italian Bread Crumbs

BAKING DISH WITH MARINARA SAUCE

6 Eggplants 

If Eggplant is fresh picked and young do not peel.  If store bought and large, peel it!

Slice in equal sizes of 1/4 inch rounds

Soak in 1/2 cup of milk

Heat 2 Cups of Canola Oil in a non-stick frying pan 

***QUICKLY***

Dip 1 Eggplant round at a time into FLOUR--EGGS--PANKO/BREAD CRUMB 

 and Hot oiled Frying Pan until lightly browned.

Quick.  Quick.  Quick

Then place them on a paper towel to drain grease off.

Make sure all pieces of Eggplant are fried brown on both sides. 

Heat oven at 350 degrees

***NOW COMES THE LAYERING***

***Use only about 4-5 cups of Marinara Sauce*** 

Place Eggplant into the Baking dish with the Marinara Sauce about 1-2 inches.

Shred or slice Mozzarella Cheese over them.

Grate Parmesan Reggiano over the Eggplant.  Cover with Marinara Sauce.

Repeat until all Eggplant is used.

Make sure you end this with Marinara Sauce  and shredded sliced Mozarella. 

Bake uncovered at 350 degrees until cheese is melted, bubbling and lightly browned.

Add some Basil leaves on top of bubbling cheese.

Voile' 

Let cool slightly.  Now slice and eat!

Bon Appétit!