What's for Dinner?: Eggplant Parmesan, Spaghetti, Italian Bread and Tossed Salad

One of the meals I remember growing up and was at most of our family gatherings was my mom’s homemade Eggplant Parmesan.  We had it for first communions, graduation parties, anniversary gatherings, just about any family gathering along with meatballs.

Meatballs for the most part were a staple growing up in an Italian household.  I think meatballs are the first thing most Italian kids learn to make from birth, it’s like a right of passage. I remember countless hours of my mom and my dad rolling meatballs out in the kitchen for a huge party.  The smell in the kitchen was just amazing once they started frying those up or baked them in the oven.  Either way, you could smell the garlic and fresh herbs and couldn’t wait till they were done out of the oven or pan.  My dad and I always found a way to snitch one (said it was broken) even though we knew my mom had a head count for whatever function she was cooking for.  Till this day still can’t make meatballs like my mom. Try to no avail, but just something about mom that could do it best. 

 I on the other like to grill eggplant in the summer, it’s quick easy and flavorful, but come fall or winter, I just love a good Eggplant Parmesan, Spaghetti, Italian Bread and tossed salad  and That’s What’s for dinner?

It takes a little prep time and I made this on a Monday night and baked it 2 days later knowing that we’d be in and out all afternoon with my kids and their activities.  It’s a great Sunday meal and a good day to start it early in the morning too.

Eggplant Parmesan

• 1 Large Eggplant (don’t have to peel it) Cut off the top and bottom ends

Tip:  Look for one that is shiny and unblemished, then you’ll know it’s fresh

• Kosher Salt
• 2 Eggs Beaten
• 2 Cups Flour
• Tomato Sauce (Homemade or Jarred-I used Jarred)
• Parmesan Cheese
• Mozzarella Cheese
• Canola Oil
• Cooking Spray
• 11 x 7 Pan or an 8 x 8 Pan

Directions:  Slice the eggplant into equal size rings, place on paper towel on a cookie sheet. Sprinkle each slice with Salt to draw out the moisture from the eggplant.  By doing this step, less oil is absorbed into the eggplant when you prepare it.

After an hour or so when you see the eggplant sweat out the water, pat each one dry with a paper towel. 

In a large sauté pan heat and add canola oil till hot.  In a separate container (one that will fit the eggplant rings) beat 2 eggs with a bit of water. Have another container with flour. 

Dip each ring into the egg wash, then coat evenly with the flour, shake off excess and fry in oil.  Turn the eggplant when golden on each side. Remove onto a paper towel lined dish so that the grease is absorbed and continue and repeat with remaining eggplant rings.  Once done, I lightly salt each eggplant.

Tip: If you see that your oil is getting browned, dump the oil and add fresh oil. Lower the heat also so the oil won’t burn. I had to change my oil only once.

Take your 11 x 7 pan and spray with cooking spray.  Layer the bottom lightly with tomato sauce then add a layer of eggplant, sprinkle some parmesan cheese on top, and a small dollop of sauce on top of the eggplant, next layer, eggplant, sauce, Mozzarella cheese, repeat. End with Sauce and Mozzarella on top. 

Tip:  Don’t slather on the sauce, use a little on each layer, don’t drown each layer in sauce as it will make for a mushy eggplant.

Cover with Non stick tin foil, bake at 350 for 45-50 mins.  Serve with your favorite pasta, meatballs, salad and bread. Tastes great leftover cold or heated.

Hope you enjoy.