I only make this once a year, since it’s quite a production. It’s my sister’s favorite food, so I make it every Thanksgiving. If you’re in a crunch for time, you can fry the eggplant a day or two ahead of time, then assemble it on the day of.
If you have a favorite sauce, you can use that instead of tomato and garlic. Or use your favorite sauce from a jar. I find that a ton of basil and oregano overpower the subtle flavor of the eggplant, so I only use tomato and garlic.
2-3 large eggplants, peeled and sliced into one inch layers
½ cup of milk
Italian bread crumbs
Cheeses of your choice (I like mixing cheddar, mozzarella and parmesan) (And I like LOTS of cheese.)
Rice to serve it over
Once you’ve salted your eggplants and left them to sit on paper towels for a few minutes (it makes them less bitter), rinse them well.
Beat the egg with the milk. Put it in a bowl right beside your bread crumbs. Dry your eggplant slices, dip them in the egg mixture, then in the breadcrumbs, then drop them into a hot pan of oil. Brown them on both sides on a medium heat until they’re crispy on the outside. Drain them on paper towels.
Layer the eggplant slices in a large baking dish, alternating between eggplant, a layer of cheese, enough tomato sauce to cover the layer, and sprinkle the tomato sauce with some garlic powder. Repeat until your pan is full. Top with lots of parmesan cheese. Bake until bubbly. Serve over rice.
The next stop on our progressive dinner is at DM Marlowe’s house. She’s making Good Thyme Lamb Chops: http://www.dmmarlowe.com/progressive-holiday-dinner.html