Eggplant Parmesan
Prep Time: 45 minutes Cook Time: 20-30 minutes. 1 ea. eggplant, (sliced into ¾ inch slices) 2 ea. eggs mixed with 6 oz. of water (if vegetarian substitute with 8-10 oz. soy milk with 2 tsp. Dijon) 1 ½ cups flour 1 ½ cups bread crumbs ½ cup parmesan (grated or shredded) ½ cup chopped parsley (dried parsley is acceptable) 1 jar of prepared tomato or marinara sauce 1 lb. Fresh mozzarella (cut into thin slices) 4 tbl. salt mixed in 1 qt. cold water salt and pepper to taste 1-2 cups vegetable oil heated in a skillet to a medium high heat (oil should be approximately 1" deep) method Place sliced eggplant in salt water brine and allow to sit for 45 minutes. Remove from water and thoroughly rinse with cold water. Season to taste with salt and pepper. In three separate containers large enough to accommodate breading, place flour, bread crumbs (mixed with parmesan and parsley) and eggs. First flour eggplant and shake off excess, place in egg and submerge then remove from egg and allow excess to drip off, then place in bread crumb mixture and press bread crumbs into eggplant slices, place on a pan and reserve until all are breaded. Repeat process with remainder of eggplant. Place eggplant in preheated oil 2 to 3 pieces at a time, (but do not over crowd) and cook to golden brown then turn over and cook other side also to golden brown, remove, drain and repeat. Place all cooked eggplant on a cookie sheet liberally apply sauce and top with fresh mozzarella and place in a 350° for 15 minutes or until cheese is melted and eggplant is heated through. serve with a Caesar salad and your choice of fresh pasta. Bon Appetit! This dinner is good on a cool night with a nice warm cabernet and a smooth to medium bodied cigar, of coarse like minded company is always a given but not a must, but by the end of the evening all will be well I GUARANTEE!!! Find more recipes on http://www.cigar-review.com
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