Homegrown Homemade Eggplant Parmesan

I learned that thunking the flowers on eggplant and tomato will improve the yields.  Better fertilization, more fruit set.

Breaking trail for the next generation!  Though, we will be planting a whole lot more come spring.  I started these early to see how they germinate and grow.



And, dinner tonight!

Eggplant Parmesan Recipe

Ingredients

•  2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Update!  We ate it and it was good. We talked about growing eggplant and of course having more to eat next harvest.  I found this wonderful  oil preserved refrigerator eggplant recipe; must try.

Preserving Eggplant in Olive Oil

Don’t even worry about a recipe. Simply peel your eggplant and cut it into thin squares or rectangles about 2 inches long. Toss these with plenty of salt, then set them in a colander inside a large bowl to drain for at least 12 hours. They will shed lots of liquid. At the end of that time, use your hands to  press as much remaining liquid out of the eggplant as you can.

Toss the drained eggplant with enough red wine vinegar to thoroughly coat, then set aside for 1 hour. Now pack the eggplant into pint jars, layering it with occasional leaves of basil, crushed garlic cloves and pinches of red pepper flakes. Press each layer down firmly, draining off any excess vinegar. When the jar is full, cover the contents with your favorite extra-virgin olive oil. Secure the lids on the jars and refrigerate.
Let the flavors mellow for at least a week, preferably longer.