Eggplant parm...

We managed to get a garden planted this year, and yesterday we harvested our very first eggplant! I was so excited that I decided to make eggplant parmesan!! It was so simple, and one eggplant made four whole portions!

I just sliced the eggplant into 1/4 inch slices, and I salted both sides and let it sit for an hour to draw out the bitter juices.

Then, I had three containers set up; one had flour, the other had one egg and a splash of milk beaten together, and the last had seasoned italian bread crumbs.

After the hour was up, I rinsed the eggplant slices and patted them dry with a paper towel. Then, I dredged each piece in flour, followed by the egg wash, and then into the bread crumbs.

On the stove, I had a shallow skillet with a 1/4 inch of vegetable oil all heated and ready to go over medium heat. (Rachael Ray says that if you put the end of wooden spoon into the oil and little bubbles start to gather around the handle, the oil is at the right temperature. It works!)

Anyway, in a few batches, I put each piece of breaded eggplant in the oil and flipped them over when one side got golden brown. They are in the oil for only 3 minutes or so, and when they come out of the oil, just put them on a paper towel.

I usually cheat and use a jar of marinara sauce, and I put a thin layer of sauce in the bottom of a casserole dish. Then I put one layer of the fried eggplant in the dish.

I put shredded mozzarella cheese on each piece, and then put a dollop more of sauce on each piece. Repeat this process until you have run out of eggplant or room in the dish. I ended up with four stacks of eggplant parm which was perfect for our family.

Then, I poured the remainder of the sauce over the eggplant stacks, and I sprinkled more mozzarella and parmesan on top. Then I put it in a preheated oven at 400 degrees for 30 minutes. :)

It is really yummy served on top of whole wheat pasta, and I also made a fresh spinach salad with strawberries and poppyseed dressing. This is seriously the easiest salad ever, and it is so tasty! Fresh spinach, sliced strawberries, and Kraft creamy poppyseed dressing and DONE.
ENJOY!