Best-Ever Eggplant Parmigiana

Eggplant Parmigiana

adapted from David Greco's recipe

Even eggplant haters (Dad, I'm talking to you) will love this take on Eggplant Parmigiana. Pre-fried breaded eggplant, layered with cheese and marinara, this dish is served more like a lasagna rather than the traditional eggplant slices with sauce - no need for a side of pasta either. Just a Caesar salad, crusty bread, and a fantastic bottle of  red wine. Perfect on a cold snowy night in Canada, or a cool-ish winter night by the fire in Arizona. 

It will feel like the first batch of eggplant takes FOREVER to brown, but don't be fooled by this for the remaining batches - they will fry very quickly and can burn easily if you aren't careful. If dishes aren't an issue for you, pull out two frying pans to fry double the eggplant in half the time.

2 eggplants (approx 1lb each), peeled and sliced 1/4" thick lengthwise

4 large egges

1 cup grated Pecorino Romano Cheese - divided

2 tbsp fresh flat-leaf parsley

S&P

2 cups AP Flour

3 cups Italian-seasoned dry breadcrumbs

2/3 cup vegetable oil

1/3 cup olive oil

4 cups tomato sauce (bottle marinara, or make your own - my recipe is listed below)

1 lb mozzarella, thinly sliced*

1 cup shredded, low-moisture mozzarella

1/2 cup Parmigiana-Reggiano Cheese

fresh basil to garnish 

*for mozzarella, low moisture is ideal. If using fresh, let the slices dry out, uncovered, in the fridge overnight, or on the counter for 30 minutes before using.

Prep the Eggplant:

1.  Beat eggs with 1 tbsp Pecorino, parsley, salt and pepper. Pour into a shallow dish (like a pie-plate). Put flour in another shallow dish or plate, and the bread crumbs in a third dish. 

2. Pre-heat oils in a large skillet (12" with straight sides is ideal) over medium heat. When oil begins to shimmer, proceed with eggplant.  

3. Coat both sides of the eggplant slices with flour, followed by egg mixture, then bread crumbs. Fry eggplant slices in batches, until golden brown on both sides, about 2-3 minutes per side. Transfer eggplant to a wire wrack to cool and drain.

Build the Parmigiana:

1. Preheat oven to 350F.

2. Spread some marinara sauce on the bottom of a 9x13 baking dish (or any dish you would use for lasagna). Add a layer of the pre-fried eggplant, covering the bottom of the dish. Add more sauce to cover, followed by 1/2 cup shredded mozzarella, 1/3 cup shredded Pecorino.  Continue to layer, eggplant, sauce, cheese (now using the fresh mozzarella too), until you reach the top of the dish. Top with sauce, fresh mozzarella, remaining Pecorino and Parm-Reg cheese.

3. Bake, 25-30 minutes, until top is lightly crisp. If you like a more brown top, place dish under broiler for 2-5 minutes (watch it closely so it doesn't burn). Let rest 10 minutes before slicing and serving.
As with most Italian dishes, this tastes fantastic the next day as leftovers.

Andrea's Marinara Sauce

1 med onion - diced

2-3 gloves garlic - finely diced

2 tbsp double concentrated tomato paste

1 cup red wine (one you would drink, so you can enjoy a glass or two while you cook)

1 16oz can diced tomatoes (look for no-salt added, if available)

1 16oz can pureed tomatoes

1 bay leaf

1/2 tsp each: dried basil, dried parsley, dried oregano OR 2 tsp Italian seasoning

S&P to taste 

1. Heat oil over medium heat. Saute onion with a pinch of salt, until soft and fragrant. Add garlic and sautee 2 minutes until fragrant.

2. Stir in tomato paste. Cook 1-2 minutes, until well incorporated into onions. Add wine. Stir to combine.

3. Add tomatoes and seasoning. Stir well. Let cook uncovered over med-low heat, 20-30 minutes, to allow flavours to combine. Remove bay-leaf before serving.

Happy New Year!

"WifeSaver"

Sunday Morning Brunch

from "Best of Bridge" cookbook

This breakfast casserole has been our traditional Christmas morning breakfast for as long as I can remember. My family enjoys it so much, we have started to have it on New Years Day, too. Filled with eggs, meat, cheese, and toast, this casserole has everything you need for a delicious, complete breakfast and can easily serve a crowd if necessary. 

Best put together the night before, the is the perfect breakfast for Christmas morning to throw in the oven while you open presents, or for any other Sunday in the year when you want to enjoy a quiet cup of coffee while the casserole bakes, before everyone else in the house wakes-up for their day.

16 slices white bread - crusts removed
16 slices Canadian bacon or ham
16 slices sharp cheddar cheese

6 eggs
1/2 tsp dried mustard
2 green onions - finely chopped
1/2 red pepper - finely chopped
2 tsp Worcestershire Sauce
3 cups whole milk
S&P

4 tbsp butter - cubed and cold
crushed cornflakes (enough to cover casserole)

1. Butter a 9x13" glass baking dish. Line the bottom of the dish with 8 pieces of bread. Top bread with bacon and cheese, then sandwich with additional 8 pieces of bread. Set aside.
2. In a large bowl (ideally with a pouring spout), beat together eggs, dried mustard, onion, pepper, Worcestershire Sauce, milk, S&P. Pour the mixture over the prepared "sandwiches" in glass dish. Cover and let stand 2 hours, preferably overnight.
3. Preheat  oven to 350F. Sprinkle top of casserole with crushed cornflakes and cubed butter. Bake, uncovered, for 1 hour. Let stand 10 minutes before slicing and serving. Serve with hot sauce (Hubby and Brother's favourite), and fresh fruit salad.