The time is in the frying, but it is well worth it!
1 pkgshredded monterey jack cheese
1 pkgshredded swiss cheese
1 pkgshredded mozzarella cheese
1 jar(s)parmesean or romano grated cheese
1 cfontina cheese
2 qtitalian sauce
1 tsponion powder
1 clow fat butter milk
2 Tbspolive oil for frying
·a laddle, 2 teaspoons, 1 tablespoon, whisk or fork, a pair of tongs (optional)
·extra slices of cheese for the topping
How to Make Eggplant Parm
- First take all of your ingredients out. Then take a skillet add 2 tablespoons of olive oil.
- Next take the two eggplants and peel them with a vegetable peeler. Once they are peeled slice them horizontally into 1/4 inch slices. You will have to estimate the width. You want the eggplant to be thick but not too thick. Also you have to be carefull that the eggplant is not too thin. Otherwise it will fall apart when you fry it.
- Take the sliced eggplant place it in a bowl with cold water. Add to the bowl a teaspoon of salt and a teaspoon of sugar. Let it sit for 15 minutes. You will notice that the water is changing colors. The salt will pull out any insect that may be in the vegetable. The sugar will help with the bitterness and pull the acid along with the salt.
- Next take the slices, place them on a couple of paper towels to dry. Now prepare your egg mixture and breadcrumb mixture.
- For the egg mixture, add the three eggs,buttermilk, garlic powder, and onion powder. Whisk combining these ingedients.
- Even if you are using seasoned breadcrumbs, you may still add a pinch of garlic and onion powder to it. The more flavor you add, the more enjoyable it will be!
- This step will differ from the practices of a professional chef. Take the eggplant and put it into the egg mixture. Now dredge it in the breadcrumbs. Depending on the size of your pan try to have 3 or 4 slices completed.
- Take the 2 tablespoons of olive oil and place it in the frying pan. Put on a medium flame to first heat the oil. Be careful not to let the oil start to smoke, this means it is starting to burn. Check the oil's heat by placing a few breadcrumbs in it. If the crumbs start to fry, then you know it is ready.
- Once the oil is ready, fry the eggplant. Be sure to watch the heat of the pan. After you turn the eggplant over, you will see that it becomes tender in the middle. This is what you want to acheive. You do not want the eggplant to be hard in the middle. Repeat process until all the eggplant is cooked.
- Take the eggplant out and place them on sheets of paper towel to drain the excess oil.
- Take the Italian sauce that you are using and line a pan with it. Place a layer of the eggplant on the bottom of the pan. Then add a tablespoon of sauce on top of the eggplant. This helps to keep it moist as it bakes.
- Combine all the cheeses in a separate bowl to make it easier. Take approximately two teaspoons of the cheese mixture and layer it on top of the sauced eggplant. Sprinkle parmigiana cheese over it.
- Repeat this until the eggplant is gone. Please note that depending on the amount of cheese you use, you may have to make another bowl of it. I always make extra, especially for the little hands that want to taste the cheese!
- Finally cover with sauce and parmegean cheese. I prefer the romano cheese instead of just parmigiana. Place this into the oven on 375 degrees for about an 30 minutes. You will know that it is down because of the way the cheese melts and it bubbles.
- Take it out, let it cool for at least 15 minutes. Slice and enjoy! Serve it with your favorite pasta or rice. Buon Appetito!
- Recipe Variation:
Instead of using whole milk products substitute low fat, or fat free.
Instead of using the whole eggs, use six (6) egg whites.
In lieu of frying the eggplant bake it on a cookie sheet with a drop of oil on the bottom. When you lay the eggplant spinkle oil over the top of it to keep it from drying out.
If you do not want to use buttermilk use regular milk or plain yogart.