This is a dish I remember making throughout my entire life; with my mom, with my roommates in college, with my friends, and now with Stacey in our grown-up adult house.

I’ve made this so much I could probably make it in my sleep.

 

That, of course, would be incredibly dangerous and I normally make it a habit to be awake while using a knife and the stove. Remember kids…beware of sleep chopping.

Jai (Of the house of Jai) picked this recipe out and I’m glad she did. This is comfort food for me. Not just because of the richness of the food, but because it’s a dish to be shared.

And what’s more comforting than sharing a meal with your friends and family, drinking some wine… and making fun of famous people at the Oscars.

I simply don’t know.

Ingredient List

• 4 Medium Eggplants
• 3 cups grated Parmigiano cheese
• 2lbs shredded Mozzarella Cheese 
•  2 cups flour (GF is good here)
• 2 1/2 cups Italian flavored bread crumbs (GF ok too)
• 3 eggs beaten
• Salt
• Pepper
• 2 quarts marinara sauce

 

The last ingredient on the list is marinara sauce.

You can make your own if you want, my family recipe is in the Manicotti post from last year.

Or you can buy from the store. I’m not going to judge you, I mean…I have two cats.

 

Next, you wanna cut up your eggplant. Now, the recipe says to cut them into 1/4 inch rounds, but I usually like them a little thicker.

Place them on top of a layer or two of paper towels and salt both sides.

Cover with another paper towel and leave for a few hours to draw out the water.

This will make sure you don’t get a super water tray when you bake the eggplant later.

While your eggplant is crying over there in the corner like me on prom night, get your dredging stations ready.

If you don’t have pre-seasoned breadcrumbs just add salt, pepper, garlic powder, and parsley to give them a little extra flavor.

 

 

Once you’ve changed the paper towels twice on your eggplants they are ready to dredge and fry. You’re doing them in order of left to right: Flour, Egg, Breadcrumb. The flour gives the egg something to hang on to and the breadcrumbs are really just happy to be there at all.

 

 

Get your pan nice and hot and get about 1/2 inch of oil and two tablespoons of butter.

The butter gives it a great flavor and the oil makes sure your butter doesn’t burn.

You’re looking for a nice golden brown on each side, shouldn’t be more than 3 minutes on each side.

Remove and dab off the extra oil/butter… cause we’re cooking healthy.

ARE YOU READY TO LAYER?!?!?!!?!

It’s like a picture book but instead of a bunny searching for his mother it’s me… searching for my mother by making eggplant parm.

Pre-heat your oven to 375 degrees and pop the dish in for 45 minutes.

I covered mine with tinfoil for about 30 minutes and then took it off for the last 15.

 

Let the dish sit, covered, for 20-30 minutes so it starts to firm up.

Nobody likes loose gravy…

From there…just dish it out. (and stage a photograph on your butcher block)

Listen. I know this seems like a lot of steps, and it does take time to do it right, but it’s worth it.

This is the quintessential meal for Italians. Lots of gravy, lots of cheese, and a big enough pan to feed everyone you love. This is exactly what made Sunday’s at the Big 4’s duplex as warm and welcoming as they were.

I hope you give this one a shot and find a bunch of people you love to share it with, it would make me and Dora very happy.

Besos

 

 

Mess Hall Eggplant family Food gluten free homecooking Parmesan