Stellar Eggplant Parmesan
By: Anonymous
Published: Wednesday, September 22, 2010 - 12:50pm

Ingredients




3 Medium White Eggplants
1 cup Self Rising Flour
1 teaspoon Fresh Thyme
1 teaspoon Fresh Oregano
1 teaspoon Fresh Rosemary
1 clove Crushed
1 Bay Leaf
2 cloves Garlic- Minced
1 Large Can (26 oz.) Crushed Plum Tomatoes
1 Large Onion Chopped
2 tablespoons Olive Oil
1/4 teaspoon Red Pepper Flakes
2 tablespoons Large Eggs, Beaten with 2 Water
1 cup Parmesan Cheese
1 cup Mozzarella Cheese- Shredded
4 cups Vegetable Oil

Preparation

1 Peel and slice the eggplant into 1"  round slices 2 Place them on a toweled baking sheet and sprinkle each side with salt - allow to weep for 15 to 20 minutes 3 While they are weeping, Place the saucepan over medium heat with the olive oil. 4 Add the onions and saute until they are translucent - about 7 minutes 5 Raise the heat to high and add the tomatoes and all the other spices 6 Bring to a boil and reduce heat to low 7 Simmer for 20 minutes, stirring occasionally 8 Place the  eggplant slices into the zipper bag along with the flour and shake until well coated 9 Place the dutch oven on high heat and add the oil. 10 With your thermometer, check until the oil reaches 350 (If you don't have one -  place a slice of raw potato into the oil, when it fries and turns toasty brown, your oil is hot enough) 11 In small batches, remove the  slices from the bag and dip them into the egg / water mixture, making sure you coat both sides completely, and transfer to the oil 12 Cook for about 7 minutes each batch - using your tongs to flip them over occasionally during the process. 13 When they are golden brown, remove and drain onto paper towels 14 Preheat the over to 400 15 In the baking dish, lay the cooked eggplant in a single layer completely covering the bottom 16 Ladle 1/2 of the tomato mixture over the eggplant 17 Top the sauce with 1/2 of the Mozzarella and Parmesan 18 Place a second layer on top of the cheese 19 Add the rest of the sauce and spread to cover evenly 20 Add the rest of the cheese 21 Bake at 400 for 20 to 25 minutes - or until the cheese is brown and bubbly

About


Even if you don't have a ready need for EP, you can always go ahead and complete the dredge and fry part of the recipe. The fried eggplant will hold famously in the fridge for about a week. Or, cool them down and pop in the freezer on a sheet pan - when they've frozen, bag them up in a freezer zip bag and they will hold for a good 3 to 6 months.