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.
That’s pretty close.
She puts the ricotta in a tea towel to drain all the moisture out, then adds some spices and a wee bit of the marinara to it. It’s not a plain ricotta layer.
The eggplant is peeled before slicing; other than that, your recipe is pretty much spot on.
Welcome to the Canteen, txhurl...thanks for sharing your recipe.