Berenjena (Melanzana) Parmagiana

Yes, my father is THE master of eggplant parm south AND north of the Mason Dixon line. I will be honest and upfront about his advantage over the general populace in the fact that he owns a mandoline, which most of us do not, and which is indispensable in the creation of this fine, fine dish. T

his summer, James will be challenging him to a cook off no doubt, once we level the playing field with the mandoline thing. (:

Here is how we roll:

Slice the eggplant to 1/4" thick. Soak it in salt water for 30 minutes to nuetralize the naturally bitter flavor. If you live on the Gulf Coast, using sea water is fine. Giggle.

Dip each slice of eggplant in a breadcrumb and freshly grated parmesan cheese blend, about 50/50. My parents use Progresso brand breadcrumbs, which if you have some, ahem, integrity, should be substituted with real breadcrumbs to which you can add some onion powder, garlic powder, and dried parsley flakes to taste.



Not to diss the master, but in an efficient kitchen, it isn't hard to save stale bread and pass it through the cuisinart so you don't have to buy what is essentially a waste product.




Fry the eggplant on medium or medium high heat in a cast iron skillet in some peanut oil, taking care to preheat the oil so that the eggplant doesn't suck up oil, which it shouldn't, if the oil is good and hot. (:

Now, once that is done, you will simply layer aggplant,tomato sauce,and grated mozzarella cheese, lasagna-style, in a glass baking dish. Bake at 400 degrees for about a half hour.


As for the tomato sauce, if anyone reading this blog doesn't know how to make fresh sauce, then comment and I will post an addendum. Otherwise, I won't bother cuz everyone I know makes their own.

Bon appetit!