As Thanksgiving approaches, I have so much to be grateful for. Especially my loving family. Today I made Eggplant Parm for them, a beautiful Sunday Dinner to celebrate our life together. There’s nothing quite like cooking for your family after church on Sunday, and there’s nothing quite like being half Italian:)
While the sauce simmers, start to prepare the eggplant. Take 2 medium eggplants, slice into 1/2″ rounds. Lay them out on a baking sheet, sprinkle salt on both sides and let them sit for a good hour (while your sauce simmers). This will draw out the bitterness and excess moisture.
In that order, take your tongs and dip the rounds into flour, then the egg mixture and lastly the breadcrumbs & return to the sheet pan. Meanwhile, heat up some vegetable oil, about an inch deep. When the oil is good and hot, fry the eggplant (about 2 minutes each side) and drain on paper towels that you have lined your sheet pans with.
Next comes the cheese- you’ll need a good chunk of mozzarella, sliced, about 8oz grated Prevalone and about 1/4 cup of Parmesan.
Grab a bunch of fresh basil.
Now it’s time to assemble your masterpiece. Pre-heat your oven to 350, get out a lasagna pan. We’re going to make 3 layers. Spoon some sauce on the bottom of the pan, lay 1/3 of the fried lasagna, sprinkle some Parmesan, then the Prevalone, then lay slices of mozzarella. Tear the basil up an scatter 1/3 over the top. Continue twice more, ending with the mozzarella and scattered basil on top.
Bake for 35-40 minutes. Take it out and let it rest for 10 minutes.