Eggplant Parmesan

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Yay my first recipe entry!  Really easy and simple.  I’ve done this recipe many a time with my Mom, the italian cook extraordinaire, and it’s one of the few recipes I can do without ever measuring.  Buuut for the purpose of entry I guess I will

Ingredients:

• 1 eggplant, medium to large
• kosher salt, pepper
• 2 eggs
• 3/4 cup flour
• 1 cup italian breadcrumbs
• 1/3 cup grated parmesan cheese
• olive oil
• vegetable oil

Directions:

1. Slice the eggplant in 1/4 in. thick  rounds.
2. Generously sprinkle kosher salt on both sides of each round and lay flat on a wire rack.  Let sit for 1-2hours to draw all the bitter juice out.
3. Get the dredging bowls ready! Bowl 1: combine flour, 1/2 tsp kosher salt, and 1/4 tsp pepper.  Mix well!
4. Bowl 2: scramble the eggs and add 1-2 tbsp of cold water.
5. Bowl 3: mix the breadcrumbs and parmesan cheese together.
6. Rinse and dry slices and dredge in this order: flour, egg, breadcrumbs.
7. Add 2 tbsp olive oil and 2 tbsp veggie oil (per batch) in a pan and put heat on medium high – not too hot or it’ll burn!
8. Add coated slices to pan – cook for 2 minutes on each side, depending on your slice thickness.  To check if it’s done, try a bite – it’ll be done when it is crispy on the outside and creamy on the inside.
9. To serve, top with pasta sauce and mozzarella!