A recent visit found one resident with an early bounty of eggplants. When asked what she would do with them Margit replied, “I’m making eggplant Parmesan for dinner.” She was kind enough to share her recipe.
Margit’s Eggplant Parmesan
1 cup of seasoned breadcrumbs
¼ cup of parmesan cheese
Salt and pepper
Pasta sauce (your favorite store bought sauce)
Mozzarella cheese (grated or fresh)
Slice eggplant into ½ inch thick slices, place in strainer and sprinkle with salt. Let sit for 30 min, wipe dry.
In a bowl beat eggs with salt and pepper.
Place breadcrumbs and parmesan cheese in another bowl.
Heat olive oil in a frying pan until hot. Dip eggplant slices into egg mixture and then into breadcrumbs. Fry in batches until golden brown.
Cover the bottom of a baking dish with pasta sauce, add eggplant and top with mozzarella cheese.
Bake at 375 degrees for 30 minutes or until heated through.