Updated: Feb 10
For my 60th birthday I've decide to share my recipe for Eggplant Parmesan with my friends. How rare the recipe is I do not know for sure, but in over fifty years of going to Italian restaurants I've never seen it prepared like this.
Nearly every restaurant breads and fries the eggplant and none create the secret batter that transforms the dish into something so different.
The recipe, as best I can remember was handed down to my family from an Italian family that lived across the street from us growing up in Jericho, NY.
I will start by saying I am not a cook and while everyone I have ever made this for said they cannot believe it is Eggplant Parmesan and was the best they ever had, I do not make my own marinara sauce, so add a star if you do. I don't have the best frying pan either so add another star if you do.
I did have the honor of showing Wolfgang Puck the recipe once when I was invited by some friends to dine with him in Las Vegas. He said it looked amazing.
Ingredients: eggplant, marinara sauce, olive oil, Kraft Grated Parmesan Cheese (do not use fresh, will explain soon) mozzarella cheese, eggs.
Optional: tablespoon of minced garlic or 1/2 cup of garlic roasted or Italian seasoning bread crumbs.
Total preparation time about 1 hour.
Two large eggplants serve 4-5 people.
Step 1: Peel and slice eggplant into 3/16 to 1/4 inch rounds
Step 2: Fry till golden brown in olive oil. Frying takes the longest time.
Step 3: Eggplant soaks up oil like a sponge, drain on double thick paper towel.
Step 4: Here is where the magic begins. Scramble 3-4 eggs in a mixing bowl and ad grated Parmesan cheese, Kraft is good.
You can add tablespoon of minced garlic or roasted roasted or Italian seasoning bread crumbs. I love adding minced garlic packed in olive oil. Mix well until you have a pancake batter like consistency.
You will use between 4 and six ounces of grated Parmesan cheese depending on size of eggs. Do not use fresh grated because it will not absorb the eggs.
Step 5: Grease pan with spray oil or marinara sauce and line with one eggplant slice.
Place up to one full tablespoon of batter, depending on the size of the eggplant round, on each round.
Step 6: Place the other eggplant round on top like you are making an Oreo cookie.
Step 7: Cover with sauce first and mozzarella cheese on top of the sauce. I used shredded here because Kroger did not have fresh that you can slice.
Step 8: Cover pan and bake at 400 for 25 to 30 minutes, till cheese on top is melted real good and bubbling. I like it best when the cheese on tops is a little golden.
Well, that's my present to my friends. Let me know when you make it because it really is amazing and nearly impossible to mess up when cooking.