Eggplant Parmigiana

Also know as "parm" - True parmigiana is made with eggplant, or melanzane. Italian Americans have modified the true parmigiana by using chicken, veal, shrimp, and who knows what else people have made into parmigiana. As the name suggests, it is called Parmigiana because of the Parmigiano cheese! I recommend getting a block of imported Parmigiano Reggiano cheese and grating it yourself. I do this every time I need it, but I am pointing it out here to give proper merits to the star of the dish.

Here is my very simple, but oh so tasty classic way to make eggplant parm. You'll notice that I peel the skin off the eggplant, and I do not use breadcrumbs anywhere in this recipe. If you find seedless eggplant, even better - I hate big fat seeds, gross! These are just my personal recipe choices - I think you'll agree. ;)

Ingredients: Serves 5-6 hungry loved ones

• 1 Large Italian Eggplant, peeled and sliced thinly.
• 1 Large Ball of Fresh Mozzarella, sliced into small pieces
• Loads of Parmigiano Reggiano, grated
• 3 Eggs, beaten
• 1.5 cups of Flour, give/take as needed
• Canola Oil for frying

Tomato Sauce:

• 2 Cans of Whole Peeled Tomatoes - Please get the good brand. I recommend Muir Glen.
• 2 Garlic Cloves, minced
• 1 tsp Crushed Red Pepper
• 2-3 tbs Extra Virgin Olive Oil
• Salt to taste
• Parmigiano Reggiano Cheese Rind
• 6 Fresh Basil Leaves

Get the sauce going first, then prepare the eggplant. Run the tomatoes through a blender. Then, in a large sauce pan, add the olive oil, garlic, and crushed red pepper on high heat. Cook for about 1 minute (don't let the garlic burn). Add in the tomato sauce and stir. Bring to a boil, and add in the parmigiano cheese rind, basil leaves, and salt to taste. Lower the heat; stir occasionally.

Now let's prepare the eggplant. You should have your sliced eggplant, cracked/beaten eggs, and plate of flour.  Take each slice of eggplant, dredge into the eggs, then into the flour. Pat it well so that it is fully covered in flour. Transfer to another plate.

In a large skillet, heat the oil. Carefully place eggplant slices on the pan, in a single layer. Fry until each side is golden brown. Continue until all eggplant slices are fried.

Transfer to a plate lined with paper towel. Layer paper towels on top of each layer of eggplant on the plate. This way they don't stick to each other and the paper towel will soak up the excess oil.

By now the sauce should be done. Remove from heat. We are going to layer the ingredients in a baking pan now. First, add a ladle of sauce on the bottom so that it doesn't stick. Then add a single layer of eggplant, spread more sauce evenly on the first layer, then add the mozzarella and loads of parmigiano cheese. Repeat this until the eggplant runs out, should be 3 layers.

Bake at 375 degrees for 20 minutes. Remove from oven and let sit for about 3-5 minutes. Slice and serve!