Eggplant Parmesan

I don't know about you, but I had never been eager to eat anything with "eggplant" in it until recent years. Something about egg-plant... it just sounded so gross! Little did I know I had been missing out on a yummy veggie! I have eaten some delicious eggplant dishes in restaurants over the last couple of years, but had never cooked anything myself. Well I purchased my first eggplants this past Saturday at the Franklin Farmers' Market and made Eggplant Parmesan tonight from this months "Everyday Food" magazine. Tonight happened to be a dine-in-date-night for us, so this was a great romantic Italian dish... a good alternative to pasta! Here's the recipe (I adapted it slightly)... ***BTW, this is not the quickest or easiest recipe in the world, but it turned out really well, so if I might direct you to Julia Child's wise words, sometimes the extra effort is worth it!

28 oz can whole peeled tomatoes

1 tablespoon olive oil

coarse salt and ground pepper

2 medium sized eggplants, cut into 1/4" rounds

3/4 cup flour

2 eggs, slightly beaten

3/4 cup plain dried breadcrumbs

vegetable oil, for frying

1/3 cup grated Parmesan

1/4 lb fresh mozzarella, cut into large chunks

1) Toss eggplant slices in a colander with 1 teaspoon salt; allow to sit for 30 minutes.

2) Meanwhile... puree tomatoes in a blender or food processor, then transfer to a sauce pan, add olive oil, and bring to a boil. Reduce to a simmer until thickened (about 30 minutes) and add salt and pepper to taste.

3) Press eggplant slices between paper towels to dry slightly.

4) Place a metal rack on a rimmed baking sheet and place beside the stove. Put enough vegetable oil in a saute pan to fill halfway up the side. Heat until breadcrumb dropped in sizzles.

5) Set up a line of 4 plates: first plate with flour, 2nd with beaten eggs, 3rd with breadcrumbs, and 4th to hold the finished product. Dredge each eggplant slice in flour, then eggs, then breadcrumbs.

6) In batches, fry eggplant until golden, 2-3 minutes on each side; set on cooling rack to dry

7) Spread tomato sauce on bottom of 9x9 baking dish. Arrange eggplant slices, then half of the parmesan cheese. Top with remaining sauce, remaining parmesan, and the mozzarella.

8) Bake until lightly browned and bubbling, about 40 minutes.

Note: this recipe can be made ahead and frozen! Assemble the dish but do not bake... wrap tightly with foil and freeze for up to 3 months. Thaw completely and bake as directed.