Eggplant Parmesan! I’d go find the recipe and type it in; problem is, Nana doesn’t use recipes for her ‘talian dishes!!
Years ago when my 2 were young, they wouldn’t eat eggplant. Then I made Eggplant Parmesan. My daughter took her first bite and said, “Wow, Mom, this is great lasagna”. To this day she still swears it was lasagna.
I only pull a cook book out if I’m cooking something new.
Mostly it’s a pinch and a dash and a handful.
Eggplant Parmesan! I’d go find the recipe and type it in; problem is, Nana doesn’t use recipes for her ‘talian dishes!!
Go get the fattest, heaviest two eggplants you can find. You want tight skin, deep purple, with no blemishes.
Slice them about 3/4 inch thick, after you peeled it, lay it out on a big pan or plate and sprinkle salt on it, drizzle with a little buttermilk. This cuts the ‘bite’.
Heat your choice of oil or butter in a big frying pan, dredge the eggplant slices in Italian bread crumbs mixed with flour, flip until nicely browned.
Now line a sprayed pan with marinara or meat/bologna sauce, place a layer of eggplant, top each slice with a spread of ricotta and sprinkle some parmesan or romano, and some garlic salt, repeat until eggplant stack is three high, then cover with more marinara.
Dose each stack liberally with shredded Mozzerella, italian seasoning and maybe some black olives, I like the purple Kalamata. Bake for 20 minutes at 350, then turn it over to broil to brown the mozzarella.