Eggplant Parm

No meal in the history of my family elicits so many varied reactions. My father, for instance, at the mere mention of Eggplant Parmesan, breaks into a series of vailed threats, fake vomit sounds, and arm shaking. I've never let this deter me. I just make sure there is meat and potatoes available so he doesn't have to pretend he enjoys it, or attack anyone.

The secret to good eggplant parm is to dry the eggplant out. After cutting it you MUST salt each side to let the moisture work it's way out. Otherwise you'll cook up some nicely seasoned eggplant slime. And no one wants that. So salt it and let it stand and "soak" for at least 30 minutes before doing anything!

Once your eggplant is dehumidifying you can begin. This is the first time i've used Hansel Eggplants. They range between 3-9 inches when ripe, and are ready at anytime in-between. They are skinnier than the average grocery store veg, which makes for more of an appetizer looking dish. But rest assured, you don't even need a side with this awesomeness.

3-4 Hansel Eggplants (depending on size)
1 16-ounce jar of organic pasta sauce (or don't be lazy and make your own)
3 cloves of garlic, chopped
1 large chunk of Mozzarella cheese
1/4 cup of Parmesan cheese, grated
1/4 cup of first cold press virgin Olive Oil
1/4-1/2 cup of bread crumbs
2 free range, organic eggs
1/8 cup dried basil

After slicing the eggplants into bite-size pieces (and drying them out), heat the olive oil in a pan to medium high. Start grabbing pieces and dip them an egg/basil mix, then some bread crumbs, and fry them up. Not too long, just until they start to golden. Preheat your oven to 350 and empty your pasta/homemade pasta sauce into the bottom of a 9X12 baking dish. Add the garlic and maybe an extra diced tomato from the garden (or two!). Place each fried eggplant into the dish in rows. When you have fried all the eggplant slices, cut up the Mozza and place intermittently throughout the pan. Now dust the top of the dish with the Parmesan, left over breadcrumbs, and remaining dried basil. Pop it in the oven for 30 minutes and drink a nice boastful Red Wine to pass the time. Now you've got something my father might even try.