Eggplant Parmesan

The other day we picked three skinny Japanese eggplants, and my mind immediately went to what will I make with these, Of course Eggplant Parmesan, but as my mother so lovingly told me that usually one uses the large fat eggplants to make Eggplant Parmesan.  But I decided to use my little skinny guys and 1 large fat zucchini squash, and the results were just fabulous.  And got even better the next day.  Though my meat eating hubby did ask that next time I add some ground meat to it, and that would be an easy fix.  Though I personally did not see the need for any meat.

Ingredients: 1 large Eggplant or Zucchini (both),1 teaspoon of salt, 2 cups of dry bread crumbs (Italian flavor), 1 1/2 cups of flour, 1 egg, ¼ cup milk (half and half), 6 tablespoons of oil, 1 jar of spaghetti sauce, 16 oz. Cottage Cheese, 8 ounces of mozzarella cheese – shredded, 1/4 cup of Parmesan cheese – grated

See my skinny little guys and my massive zucchini- first these guys need to sweat

So chop them into 1/4 inch pieces, and place into a colander

Then salt well, and add 1/4 slices of the zucchini as well, mix them up so the salt is equally distributed

Let the veggies sweat for about 30-40 minutes- the salt draws the moisture out.

While there sweating, let start with the batter preparation

Get a small bowl and crack 1 egg, mix well and add a splash of milk

Then add the flour into a plastic bag, and the bread crumbs into another bowl

Once the eggplant and zucchini have sweated for at least 30 minutes

Place them on paper towels to dry off the excess moisture

Add about 1/4 inch of oil to large pan, and heat on medium heat

Drop some zucchini into flour, and shake around till all sides are covered

Then dredge into the egg mixtures getting both sides, and then into the bread crumbs

Place into hot oil and cook for about 2-3 minutes of each sides (depending how large the slices are) and then place on a paper towel covered dish, to drain

continue until all slices are cooked

Then in a 9 X 13 pour a little spaghetti sauce, then a layer of zuchinni and eggplant

Then add half of cottage cheese, and shredded cheese

Then repeat layers and top with shredded cheese

Cover with foil and bake at 400 for 30 minutes, then uncovered for 8 minutes.

Yummo!

Enjoy!

Print This Recipe

Eggplant Parmesan

1 large Eggplant or Zucchini

1 teaspoon of salt

2 cups of dry bread crumbs (Italian flavor)

1 1/2 cups of flour

1 egg

¼ cup milk (half and half)

6 tablespoons of oil

I jar of spaghetti sauce

16 oz. Cottage Cheese

8 ounces of mozzarella cheese – shredded

1/4 cup of Parmesan cheese – grated

Slice the eggplant into slightly larger than 1/4 inch thick slices. Sprinkle with salt and set in colander for 30-40 minutes. Press a paper towel into each slice to absorb all the liquid drawn from the eggplant.

Put the flour, egg, and crumbs into three separate flat, rimmed dishes. Add 1/4 cup of milk to the egg and with a fork, beat the egg.

Dredge each slice of eggplant into the flour, then dip into the egg, and finally press the bread crumbs into each slice of eggplant.

Preheat your frying pan on medium high heat. Add vegetable or olive oil to the pan and let it get hot. Fry the eggplant until golden brown on each side – flip them only once., cooking about 2-3 minutes each side

Place the eggplant on a plate that has been lined with a paper towel.

In a 9×12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the cottage cheese, mozzarella cheese and sauce. Add another layer of eggplant and repeat the cottage cheese, mozzarella cheese and sauce until everything is used up.

Top with sauce and the mozzarella cheese and the remaining grated Parmesan cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

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Tagged as: Cooking, food, Main Course Other, main courses