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Traditional
​EGGPLANT PARMESAN


On our first trip to Italy, we found out what a true Italian Eggplant Parmesan was. I had grow up in a very Italian family, but it's funny how our food is sometimes adapted to our ideas of what Italian food really is. In Italy they do not use egg and breading on their eggplant before they fry the slices. We usually use bread crumb or my favorite, flour and egg. They believe all those extra ingredients hide the true flavor of the eggplant when all you are really looking for is the sweet taste of the beautiful eggplant with a bit of sauce and cheese. Makes total sense!! You just have to be sure to prepare the eggplant correctly because eggplant can be bitter. Especially, if it is not in season. For eggplant that is July though October. It is also a sponge and will soak up practically all of the oil that you put in the pan. That's not good either. So, basically, you have some choices to make. First, you can use a coating like egg and flour or breadcrumb. this provides a barrier to the eggplant so the oil is not sucked in by that sponge. You can lightly brush the slices with olive oil and grill or roast them in your oven. Lastly, you can soak slices in a big pot of salted water for about an hour. Then you must lay them on paper towels to dry. This is the usual method of preparation in Italy. Soaked, then fried. It is very easy, just takes a little more time to prep. This is how I will prepare mine today. The traditional Italian Eggplant Parmesan......

TRADITIONAL EGGPLANT PARMESAN

3 OR 4  MEDIUM SIZED EGGPLANTS
PREPARED MARINARA SAUCE
1 WHOLE FRESH MOZZARELLA
PARMESAN CHEESE
OIL FOR FRYING (OLIVE OIL AND VEGETABLE OIL)
KOSHER SALT

First, you have to decide if you like the skin on or off. It is totally a taste preference. I will be taking it off but totally your choice. Then I will slice them in about  1/2" thick slices.



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Put them in a big pot with cool water making sure they are covered with water salted with about 1/4 cup kosher salt. Let it sit in the water for a good hour to an hour and a half. Then remove and put on paper towels and pat, almost squeeze, as much water out as possible. Let sit to dry.
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Now heat oil in a frying pan. I like to use a combination of olive oil and vegetable oil. I find that a half and half combination works well. Put enough in your pan to come up about an inch. When oil is hot throw in some slices. Fry on each side about 3 minutes or until golden browned and beautiful.

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They don't always make it into the pan after that because they are sooo good plain. But....now all you have to do is grab sauce, mozzarella and cheese, and build it.  Start with sauce on the bottom. Then a layer of eggplant...mozzarella and repeat. Remember to not go crazy on the sauce and cheese, just a thin layer of both. You don't want to hide that fantastic sweet eggplant that you just put so much time into.
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Finish it off with a sprinkle of grated parmesan cheese and bake at 350 degrees for 30 minutes.

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  • Home
  • Nana's Blog
    • About Nana
  • PHOTO BUFFET
  • Recipe Box
    • APPETIZERS
    • BEEF
    • BRUNCH >
      • APPLE CINNAMON & RAISIN PANCAKES
    • CHICKEN >
      • CHICKEN FLORENTINA
    • DESSERTS >
      • HALLOWEEN FUN
      • RED VELVET WITH CREAM CHEESE FROSTING
    • EGGPLANT
    • HOLIDAYS
    • LAMB
    • PASTA
    • PIZZA
    • POWER FOODS
    • ROLL WITH IT, MEATBALLS AND MORE...
    • SALADS
    • SAUCES/GRAVIES
    • SEAFOOD
    • SIDES
    • SOUPS
    • VEAL/PORK
  • CHEF CIRCLE
    • VERY IMPORTANT CHEFS >
      • FALLON STEAK
      • POWER BROWNIE BITES
      • POWER OAT BARS
      • QUINOA STUFFED PEPPERS AND TOMATOES
    • JUNIOR CHEF'S CIRCLE >
      • BLUEBERRY AND APPLE TURNOVERS
  • Featured Recipes
    • APPETIZERS >
      • BUFFALO CHICKEN DIP
      • LOADED GARLIC CHICKEN WINGS
      • PINEAPPLE & MANGO SALSA SALSA
      • PULLED PORK STROMBOLI
      • ROMEO'S BALSAMIC CHICKEN MEATBALLS
      • SAUSAGE & CRESCENT ROLL UPS
      • STROMBOLI FUN
    • BASICS >
      • BREAD CRUMBS
      • GARLIC & PARMESAN CROUTONS
      • RICOTTA CHEESE
      • SICILIAN DIPPING OIL
      • ROASTED PEPPERS
    • DESSERTS >
      • APPLE CRUMB MUFFINS
      • APPLE FRITTERS
      • APPLES IN A BLANKET
      • BIRTHDAY CAKE OREO STUFFED BIRTHDAY CAKE CUPCAKES
      • COCONUT BANANA PROTEIN MUFFIN
      • ICE BOX CAKE
      • PUMPKIN PIE PROTEIN BALLS
      • PUMPKIN SPICE GRANOLA
    • ENTREES >
      • AMENESTE
      • ASIAN CHICKEN BITES
      • CHEESY STEAK SANDWICHES
      • CHICKEN PARM MOZZ STUFFED CRSUT PIZZA
      • CHICKEN POT PIE
      • CROCK POT CHILI
      • HONEY MUSTARD GLAZED SALMON
      • ITALIAN WEDDING SOUP
      • LENTIL & QUINOA SOUP
      • MALL CHICKEN
      • PEA SOUP
      • SHEPARDS POT PIE
      • SHRIMP FRANCESE
      • SIMPLY DELICIOUS SKIRT STEAK
      • THE CJ BURGER
      • TOMATO ORZO SOUP WITH GRILLED CHEESE CROUTONS
    • SAUCES AND GRAVIES >
      • BARBECUE SAUCE
      • CUCUMBER TZATZIKI SAUCE
      • COFFEE & COCOA DRY RUB
      • GIGI'S SUNDAY GRAVY
      • GINGER & SPICE DRY RUB
      • HONEY MUSTARD SAUCE
      • VODKA SAUCE
    • SALADS >
      • BERRY FUN SALAD
      • CRAB AVOCADO STACK
      • FALL MEDLEY CHICKEN SALAD
      • KALE & ADUKI BEAN SALAD
      • QUINOA & KALE SALAD
      • SWEET CHILI SHRIMP
      • TRIFLE BOWL COBB SALAD
    • SIDES >
      • CHILI PEPPER BRUSSEL SPROUTS
      • CREAMY CRAB STUFFED MUSHROOMS
      • OVER STUFFED POTATOES
  • HOLIDAY TIME
    • CHRISTMAS COOKIES
    • A CHRISTMAS EVE FEAST
    • Holiday Parties...Here We Go!!! >
      • CHICKEN VODKA PARM SLIDERS
      • LOBSTER AVOCADO CROSTINI
      • RICE BALLS-ARANCINI
      • RISOTTO PRIMAVERA BALLS
      • SHRIMP RISOTTO BALLS
      • SPINACH AND RICE BALLS
      • STEAK SLIDERS
      • TOMATO RICOTTA CROSTINI
    • IT'S CHRISTMAS TIME!!!!! >
      • BACCALA
      • BACON WRAPPED SCALLOPS AND SHRIMP
      • CHOCOLATE CHERRY & ALMOND BISCOTTI
      • CRAB LEGS & LOBSTER TAILS
      • CRANBERRY PISTACHIO BISCOTTI
      • CREAM PUFFS
      • DECADENT CHOCOLATE THUMBPRINTS
      • ITALIAN LEMON COOKIES
      • KORALAKIAI
      • LEMON/ORANGE CANDIES
      • MINI CRAB CAKES
      • MINI PECAN PIES
      • PEANUT BUTTER CUP HEAVEN
      • RAINBOW COOKIES
      • RASPBERRY WHITE CHOCOLATE ALMOND THUMBPRINTS
      • RICE PUDDING
      • SWEDISH GINGERBREAD
      • TIRAMISU
      • ZUPPA DI PESCE
    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
      • BANANA BREAD
      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
      • CANDIED YAMS
      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
      • GINGER AND SPICE BUTTER
      • GRANDMA'S MASHED POTATOES
      • HERB & GARLIC BUTTER
      • HONEY WHISKEY GLAZED CARROTS
      • MASHED SWEET POTATOES WITH A PECAN CRUMBLE
      • MUSHROOM & BACON STUFFING
      • PUMPKIN CHEESECAKE WITH A CHOCOLATE GANACHE
      • PUMPKIN ICE BOX CAKE
      • PUMPKIN MUFFINS
      • PUMPKIN & SPICE COFFEE CAKE
      • SIMPLE CRANBERRY SAUCE
      • STRING BEANS ALMONDINE
      • STUFFED CAULIFLOWER
      • STUFFED TURKEY BREAST
      • STUFFED MUSHROOMS
      • THANKSGIVING...4 DAYS TO GO
      • THANKSGIVING....3 DAYS TO GO
      • THANKSGIVING...2 DAYS TO GO
      • THANKSGIVING...1 DAY TO GO
      • THANKSGIVING SHEPARDS PIE
      • THANKSGIVING SLIDERS
      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News