Eggplant Parmigiana (Italy)

      Like it's cousin the tomato, the Eggplant is not a native to Italian soils.  The Eggplant was an import brought into the country from India after the many eastern trade routes were opened by the explorations of adventurers such as Marco Pollo.  Unfortunately it took many years of cultivation and crossbreeding before the vegetable had been made less bitter and to the liking of the men of the west.  Once this was accomplished, it only took a matter of days before Italians breaded and fried the first Eggplant making what they called Melanzane alla Parmigiana.
      Eggplant Parmigiana you should always follow a few simple rules.  Number one, use fresh breadcrumbs, even if you have to make your own (don't worry a recipe follows at the bottom).  Number two, always bake your eggplant, as this will soften both the skin and the flesh.  Thirdly, bake the sauce with the eggplant, moisture in the oven always helps.

Eggplant Parmigiana Stacks

3 tablespoons olive oil

2 cloves garlic, minced

1 small onion, finely minced

3 pounds ripe tomatoes, pealed and finely chopped

1 red pepper, peeled and finely chopped

2 cups fresh basil, chopped and divided.

2 eggplants (about 3 pounds each), cut into 1 inch slices.

2 packages fresh mozzarella, sliced 1/4 inch thin

3 eggs

1/4 cup milk

1 batch fresh bread crumbs (recipe follows)

1 cup grated Parmesan cheese

Hear a medium sized skillet with the olive oil.  To the pan add the garlic and onions and saute until tender.  Add in the tomatoes and peppers and lower the heat.  Allow the sauce to cook for about 15 minutes over low heat to allow the flavors to combine, stirring every two minutes.  Add one cup of the basil and give a quick stir before returning to low heat. 

Place the eggplant slices into a colander and sprinkle with salt (this improves taste).  In a medium bowl mix the bread crumbs and Parmesan cheese.  In another bowl whisk the eggs and milk to a pale yellow consistency.  Place the eggplant in the egg mixture then into the bread crumbs to coat.  Place the coated egg plant onto a cookie sheet which has been lined with parchment paper. 

Place the egg plant slices into a 375* oven and bake for about 30 minutes.  Remove the pan from the oven and complete this next step very quickly.  On one eggplant slice place a slice of the mozzarella, onto this place another piece of eggplant, another layer of mozzarella cheese and finish with a final slice of eggplant.  Top with a tablespoon of sauce and bake for another 5 minutes.

To serve, pool a small amount of sauce onto each of the four plates.  Next place the eggplant stack onto the plate in the center of the sauce.  Pour the remaining sauce over the eggplant stack and garnish with the remaining basil.  Serve Immediately.

Serves 4

Homemade Bread Crumbs

1 loaf day old bread (either challah or a baguette)

1 tablespoon dried sage

1 tablespoon dried oregano

1 tablespoon dried rosemary

Cut the crust off of the day old bread and cut it into 1 inch cube.  Place the bread cubes into a food processor and pulse until crumbs have formed.  Add the dry herbs to the bread crumbs and give one final pulse. 

Place the bread crumb mixture onto a baking sheet and set out for 1 or 2 days until they have fully dried.  (NOTE: if you intend to do this the best way is to place the baking sheet into your gas oven as if it has a pilot light it will dry out the crumbs with a consistent humidity.)