Eggplant Parmigiana

Since I made the ricotta night before last, I've been dreaming of making Eggplant Parmigiana using my own garden grown eggplants and herbs, my homemade ricotta and my own roasted tomato sauce...(Move over Martha....!)

Yesterday was a sort of complicated day, and it wasn't until this afternoon that I could spend a little bit of time in the kitchen.

My version of this dish is just a little bit different than most in that I like to dip the eggplant slices in beaten eggs and then in seasoned panko before frying.  I use a mixture of ricotta and sour cream for 'creaminess' and a mixture of good olive oil and vegetable oil for the frying.

Eggplant Parmigiana

 

Eggplants - sliced about 1/4 inch thick

Eggs - beaten

Panko - seasoned to taste

Ricotta

Sour cream

Herbs - chopped

Eggs - beaten

Seasonings - to taste

Roasted tomato sauce - click on link

Parmesan cheese - grated

 

 

Mixture of olive oil and vegetable oil to fry the eggplant slices

 

Slice the eggplants about 1/4 inch thick.  You may peel or not, depends on your own taste.  I leave them on.  Dip the eggplant slices in the beaten egg, then in the seasoned pank.  Fry at medium-high until golden.  Drain.

 

 

 

Mix ricotta, sour cream, chopped herbs (I used basil and fresh oregano), eggs (I used the leftover beaten eggs from dipping the eggplant slices) and seasonings together.

 

 

 

Start layering fried eggplant slices on a baking dish or gratin pans.  Spread with some of the cheese mixture, then a thin layer of the tomato sauce, sprinkle with Parmigiano (I had a chunk of Parmigiano-Romano which I grated).  Repeat layers as needed.

 

 

If using gratin pans, you might be able to do only one layer.  My deep-sided glass baking dish let me do three layers - I started with 3 small eggplants and 1 pound of the ricotta.

I topped it by sprinkling with the leftover seasoned panko.

 

 

Baked at 350 F for about 45 minutes.  Let it rest about 10 minutes or so when you take out of oven before spooning or cutting.

 

 

The panko gives a nice crunchy texture to the top.

 

 

 

 

 

 

 

 

 

 

 

 

Comments

[Sonia]

This was absolutely delicious! The cheese mix was sooo creamy and nice I could have eaten just the custard part alone ;-)

I told Shelby I would attend either class in Hilo, to just let me know when she had room for me...
Maybe I'll see you there!

[Lucy]

Sonia, I absolutely adore Eggplant Parmigiana! My eggplants haven't done well here, but it's time for me to make some anyway. I signed up for either of the Mozarella classes coming up. Which one are you planning to attend?
Aloha,
Lucy