Tuesday, August 24, 2010

Eggplant Parmesan

"Eggplant?  Does it taste like eggs or dirt?" HA, out of the mouth of babes!!
I came up with a way to engage the guys at the grocery store.  Each time we go, one person gets to pick a fruit or veggie we all haven't tried together.  I would like to think this will make it a little more of an enjoyable trip to the grocery store for them but also a way for me to come up with new and inventive things to create, make or adapt.
So this week was the Ugh Guy, he picked Eggplant. A REAL SHOCKER ACTUALLY.
Now instead of buying them at the local Loblaws off to the farmers market we went.  Its in season you know...I even let the little Ugh pick it, and of course he picks the one that has a nose (or at least that's what we thought it looked like!)
Since Little Ugh likes veggies I figured for the first time trying it it might be a good idea to find something that he should enjoy - Enter Eggplant Parmesan
Pretty simple to make and a new take on lasagna.

Eggplant Parmesan

3 large eggplants sliced lengthwise
3 eggs
1 c. flour (season with salt and pepper)
2 c. panko breadcrumbs (season with salt and pepper and oregano)
6-8 cooked bacon strips chopped
oil for frying
pasta sauce (of your choice - homemade is best but not everyone has time for that)
Mozzarella cheese sliced or grated
grated Parmesan

Slice eggplant either lengthwise or to make rounds (your choice) salt and place in a colander for at least 30 minutes to drain the moisture.  Rinse and pat dry.
Dredge in flour, egg wash and end with breadcrumbs.
Fry until golden brown on both sides - approx. 3-4 min per side.  Place on a paper towel. 
In an oven proof dish place sauce on the bottom.  Layer eggplant slices, bacon, sauce and dust with Parmesan, repeat layers and finish with mozzarella.
Bake in the oven at 350 for 20 minutes or until cheese is bubbly
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