Eggplant Parmigiana

I decided to cook something outside of my comfort zone, and this was way out there. I had never cooked eggplant before, and I despise frying things. It turned out pretty well. Brian and I liked it fine. I don't know that I'll make it again, at least not the same way. If it didn't involve frying there would be more of a chance. The eggplant part wasn't bad at all, except that in some places it was getting seeds, and those places ended up a little mushy. I didn't know how to pick a good eggplant, so maybe that one was too old. It kind of reminded me of zucchini.

Here is the recipe from the Wednesday, Aug. 18, 1982 edition of The Forum, which I assume is the Fargo newspaper.

Eggplant Parmigiana

2 c basic tomato sauce (it has a separate recipe for tomato sauce which I did not make)
2 medium eggplant (about 1 lb each)
1 egg, beaten
1/4 c bread crumbs mixed with 1 T flour
Oil
8 oz mozzarella cheese, cut into thin slices
1/4 c Parmesan cheese

Lightly grease a 9x13 baking dish and film bottom of dish with bout 1/2 c tomato sauce.

Wash eggplant and pat dry; cut into thick slices. Dip  each slice in beaten egg, then into bread crumb-flour mixture, coating both sides. Heat 1/8 inch of oil in heavy skillet, and saute eggplant slices, a few at a time, until golden brown on both sides. Drain.

Arrange eggplant slices in baking dish; stack them if there are too many to fit in one layer. Top with mozzarella cheese slices, remaining tomato sauce and grated Parmesan. Bake in preheated 350-degree oven 20-25 minutes, until bubbling hot, Serve hot. This is very good accompanied by garlic bread and a tossed salad. Serves 8.


I only bought one eggplant since I didn't want 8 servings. I didn't think it would change the recipe all that much, but I don't know how big my eggplant was, so maybe it was 2 pounds worth after all. 1/4 c was definitely not enough bread crumbs. That covered maybe two slices of eggplant, and I had six slices. I really wanted to add some seasonings to the breadcrumb/flour stuff, but I refrained in the name of sticking to the recipe.

It's worth a try if you are feeling adventurous and don't mind your kitchen, hair, and belongings smelling like oil.

Sorry, no picture. I accidentally erased everything on the memory card. Oops.