Cheesy Eggplant Parmesan

As the farmer’s market comes to an end, I found myself with a surplus of beautiful eggplant. What better way to use it all up than to make a beautiful eggplant Parmesan! I served this with sautéed spinach and garlic, and it was the perfect meal for a rainy fall evening. If you can’t find provel cheese, it is Ok to just use the mozzarella and Parmesan. Enjoy!

Ingredients:

3-4 medium eggplants sliced ¼ in

1 c. flour

3 eggs

3 c. panko bread crumbs

Spray oil

2 Tbsp. olive oil

2 28 oz. cans whole tomatoes

3 cloves of garlic chopped

1 small onion chopped

2 Tbsp. Italian seasoning (or to taste)

1 Tbsp. oregano (or to taste)

1 Tsp. red pepper flakes (or to taste)

                                           1 Tbsp. basil (or to taste)

                                           1 Tsp. garlic powder

                                           Salt and pepper to taste

                                           Mozzarella, Provel, and Parmesan cheeses

To make the eggplant:

1.       Place the cut eggplant in a colander and sprinkle with salt. Set aside for about 40 minutes

2.       After 40 minutes press the eggplants with a paper towel to remove the salt and moisture.

3.       Preheat oven to 425

4.       Spray two cookie sheets with oil

5.       Put the flour in one bowl, mix the eggs in a second bowl, and the panko in a third bowl. Flour a piece of eggplant, shake off the excess flour and the place in the egg, and lastly coat with the panko. Place the eggplant on oiled cookie sheet. Repeat this process with all of the eggplant until both cookie sheets are full.

6.       Put both cookie sheets in oven and cook for 20 minutes. Flip the eggplant and cook an additional 10 minutes. Remove from oven and set aside.

To make the sauce:

1.       Put the tomatoes in a food processor and blend until smooth

2.       In a deep sauce pan, heat olive oil. Cook onion until translucent. Add the garlic and cook an additional 30 seconds. Add the pureed tomatoes, Italian seasoning, oregano, red pepper flakes, basil, garlic powder, salt, and pepper. Simmer until the sauce has cooked down by half (about 30 minutes). Adjust seasons as needed

To Assemble:

1.       Lightly oil a 9x13 casserole dish

2.       Add a cup of sauce at the bottom of the casserole dish

3.       Place a layer of eggplant on top of the sauce, and then put more sauce on top of the eggplant.

4.       Add the provel, mozzarella, and a sprinkle of parmesan.

5.       Repeat with another layer of eggplant, then sauce, and a final layer of cheese

6.       Place in oven and bake for 15 minutes. Remove from oven and allow to sit for 10 minutes before serving.