Eggplant Parmesan

My family likes to cook....a lot. Growing up, my grandmother lived in the kitchen. It seems like she was always stirring something on the stove. To this day I am still puzzled by what took so long and required so much attention. In the end, she served me and my brother the best soup the best eggs the best of whatever it was she was making.

It would be nearly impossible to come from my family and not be enchanted with cooking. It seems like every family member has some sort of specialty. Uncle Tom is famous for his homemade pizza, Aunt Susie makes the best chocolate chip cookies, Aunt Pat make homemade wine that will knock you off of your feet, my mom makes the best sliders (details on that another time).

While my brother is an excellent cook, it seems that Eggplant Parmesan is becoming one of his specialities. So when I picked up my farm fresh veggies from our CSA last week, I was excited to see a bag full of eggplant. Excited because I knew I could coerce my brother into making my family dinner!



**don't you love Jared's apron?**

Ellery is always an eager helper in the kitchen and this night was no different. She
helped her uncle every step of the way.

So, if you happen upon some eggplant and an eager kitchen assistant, try out this recipe. It won't disappoint. The original recipe is from long time family friends who are Italian and know how to do this right. Jared makes his sauce from scratch - but if you are short on time you can always use sauce from a jar.

Enjoy!

Marina
Jared's marinara sauce has no onion.

• Garlic & Olive Oil
• Fresh Parsley (Chopped)
• Some Oregano
• Fresh Basil
• Salt & Pepper
• Small can of paste
• 2 or 3 28oz cans of tomatoes

Saute (in a pot) about 3 cloves of garlic, minced, with olive oil (enough to cover bottom of pot). Saute until garlic is just golden brown. DO NOT BURN GARLIC. Add paste, stirring, then add other ingredients. After adding tomatoes (you can squeeze them as you add them in or let them break up on their own. It is up to you.) Bring to a boil, and simmer for 30 minutes.

Eggplant Parmesan

• Mozzarella
• Eggs
• Basil
• Eggplant
• Sauce
• Parmesan (or pecorino romano...something like that....a hard cheese)

Cut the eggplant into slices about 1/8 - 1/4 inch thick. This next step is optional and depends on time available (Put cut eggplant in a colander and salt. Let it sit for at least 30-45 minutes. This gets rid of some of the water in the eggplant. Once it it done sitting, you need to rinse it really well so it is not too salty.)

To fry the eggplant, cook in vegetable or olive oil (veg often is easier as it smokes at a higher temp). Dip the eggplant in egg wash then into the oil. Cook until light brown as it will still cook in the oven. I used two eggplants when we cooked. Place eggplant on paper towel to absorb grease.

Assemble in casserole dish by putting tablespoon or so of sauce on bottom. Then layer of eggplant. Add layer of sauce, top with chopped basil, then add mozzarella and some parmesan or similar type Italian cheese. Add next layer until done.

Cook in the oven at 350-400 for about 30-40 minutes or until cheese is melted and the dish is bubbling.