I am so in love with eggplant that I just had to share this recipe. Did you know that there is a male and female eggplant? Look at the indentation at bottom of your eggplant. If it’s deep and shaped like a dash, it’s a female. It it’s shallow and round, it’s a male. The male eggplant tends to have less seeds and are less bitter.
Just got back from a farm stand in Greenwood and brought home the most beautiful eggplant, green peppers, cucumbers, cantaloupe, frying peppers and silver queen corn on the cob, yum! Started the Sunday gravy and let it simmer on the stove.
Tomato Sauce, prepared
2 cups Flour
½ cup EVOO
1½ cups Mozzarella Cheese
½ cup Parmesan Cheese
Salt & Pepper to taste
Preheat oven to 350 degrees
Peel eggplant (or leave skin on). Slice into ½ inch pieces.
Get a large bowl of water and add 1 tablespoon of salt. Cover and soak for 1 hour.
Drain in a strainer. Place eggplant on paper towels to dry.
Set up station:
- 3 eggs scrambled
- 2 cups flour (add salt and pepper)
Dip eggplant in egg mixture first, then dip in flour. Shake off excess.
Add ½ cup vegetable oil or more to deep fry pan. Heat up.
Sauté eggplant until brown flip and brown other side
Spray 13×9 inch casserole dish with cooking spray
Cover bottom with tomato sauce
Place layer of eggplant
Sprinkle with mozzarella and parmesan cheeses
Continue layering sauce, eggplant and cheeses
Top with shredded mozzarella
Cover casserole dish with foil
Bake for 35-45 minutes at 350 degrees
Tip: You don’t have to be exact with tomato sauce and cheese measurements…add as much or as little as you like.