Eggplant Parmesan

A few weeks ago we went on a "stay-cation" to the Farm for 3 days.  I spent my time mostly in my pj's, but did manage to have a cooking class in the Farm kitchen from my Dad on Friday morning!  I hope this blog post inspires you to get in the kitchen with your family and make some memories!  I love you, Dad!   

He taught me how to make his Mom's eggplant Parmesan from scratch.  My grandmother (his mother) arrived in the USA from Italy as a small child and was an excellent cook.  I grew up eating a lot of her cooking via my mom.  Dad doesn't get in the kitchen much, but when he does it is to make this!  Those of you that know me know that I am a typical "type A" person...I never realized where I get it from until this day!  My Dad was so methodical when cooking, making sure that each piece was placed in the pan in a certain way, that they were equally browned, and careful not to rush this process.  Start to finish this takes about an hour.  To make your own eggplant parmesan you will need:

3 ripe eggplant, sliced about 1 inch thick
1-2 large jars of marinara (64 oz each)
1 container of Italian breadcrumbs
4 cups of mozzarealla cheese
2 cups of Parmesan & Romano cheese
2 cups of Parmesan cheese, grated
3 eggs

We started by slicing the eggplant into 1 inch disks and  heated a cast iron griddle to medium.  We grilled them for a few minutes per side until lightly browned. 

Next you will place the eggs in a bowl and lightly beat them.  Place the breadcrumbs in a different bowl.  Heat some vegetable oil in your largest frying pan (you want the oil to be about an inch deep) on medium.  Carefully coat the eggplant in the egg, then the breadcrumbs, and fry in batches until golden brown. 

Take them out and place them on a paper towel to drain.  Repeat this process until all slices are fried.

Once all of the eggplant is fried get out a 9 x 13 Pyrex.  Place a light coating of marinara on the bottom and layer the eggplant on top. 

Next cover with a mix of mozzarella and parmesan cheese.  Cover that layer with marinara and then repeat this process until the pan full. 

Top with more marinara and lots of cheese!  Bake at 350 degrees for 25-30 minutes, or until bubbly.  *At this point you can eat it right away or allow it to cool.  Once cooled place it in the frig and reheat when you are ready to eat it.*  This makes about one 9 x 13 and another small loaf pan of eggplant parm.  It freezes well!  We served it with some hot and mild Italian sausages and quick salad.  Then it was time to Mangia!!!!!