I’ve been wanting to make Eggplant Parmesean for some time now, but let me be honest. It’s not easy to find good eggplant in Georgia. It’s one of those “hit or miss” sort of vegetables ans half the time, they are either over-ripe or close to it. And an over-ripe eggplant isn’t any good.
Today’s adventures had me out and about, searching for eggplant. It was really a day I’d planned to remain home, after an early morning rise and outing to the Veterinary Clinic, I wanted to stay in, relax, study and watch Netflix. The eggplant was calling me and I gave in.
First stop: Aldi. I needed to get my cheeses anyways and had hoped I’d also come upon some fresh eggplant. No such luck; they never carry it on a regular basis anyways but it was worth a shot. The cheeses are much more inexpensive at Aldi and just as good, so it wasn’t altogether a wasted trip. Next stop: Publix. Fingers. Crossed. (And possibly my toes as well.) I nearly over-looked the few they had, but they were perfect and off I went with four, and some POMI Chopped Tomatoes as well. POMI is the only brand I’ll use; they come in a carton and nothing is added, not even salt. They are less-acidic and full of flavour.
Armed with all my ingredients, I set off home to begin the dish.
9×12 baking dish, 2 medium-sized eggplant (be sure they are firm, not brown and a lovely shade of purple,) homemade marinara sauce, 8 oz shredded parmesean, 8 oz shredded mozzarella, salt 🙂
1. The first step is to slice your eggplant, maybe a quarter inch thick or so, lay out a row in your baking dish and lightly sprinkle with salt. Cover the first layer with paper towels, and repeat until all the eggplant has been sliced and lightly salted. This process will dehydrate the eggplant, removing any water from it so the eggplant isn’t soggy. Skip this step if you do not mind soggy eggplant; you’ll still need to slice them, however.
2. Preheat the oven to 350 degrees.
3. Begin by lightly lining the baking dish with your marinara. Add a layer of eggplant, a layer of sauce and a layer of cheese. Repeat until you have 3-4 layers.
4. Cover with foil and bake 45 minutes.
5. Allow it to cool 10-15 minutes and serve.