Eggplant Parmesan. A Family Favorite!

Eggplant Parmesan

1 Large fresh Eggplant

2-3 cups Panko Bread Crumbs

1 Cup unbleached all natural flour

Sea Salt, Pepper, Garlic Powder, garlic and Herb salt free seasoning

1 Cup grated parmesan cheese (shaker kind, or fresh)

2-3 cups peanut, olive, or canola oil

Angel Hair Pasta

Good spaghetti or marinara sauce

2-4 cups parmesan/mozzarella cheese

2 Cups whole milk

In a large skillet, heat oil of choice to 375 degrees. While the oil heats, slice the eggplant in 1/8 inch thick slices. The thinner the better, as it cooks up much crispier. On 2 sheets of paper towel, lay the eggplant slices out to dry. Salt them a bit, and it will help to draw out the moisture. Top with another layer of paper towels and then more eggplant. Let rest for at least 10 minutes. In the mean time, mix bread crumbs, flour, cheese, and seasonings.

When the eggplant has rested, dip it in milk, then coat with breadcrumb mixture. Fry until golden brown in good hot oil Let drain on paper towels or a cooking sheet with a rack. I let mine rest in a 275 degree oven, while the rest cooks.  You can sprinkle the cooked eggplant with cheese while it rests if you choose.  Serve piping hot over a bed of pasta and sauce, and sprinkle with cheese!