Eggplant Parm

Three white eggplant from our CSA share this week became two trays of eggplant parm, one destined for the freezer. My recipe is lower in fat than the traditional recipe, but it's not exactly health food here. I think a tray needs at least a cup of cheese, my husband would add 2, but it's really up to you and your cardiologist.

Eggplant Parm
Ingredients
3 white eggplant
a bunch of salt
6 eggs, beaten
4 cups breadcrumbs
big handful dried oregano, basil, or mix
2 teaspoons salt
spritz olive oil

Tomato sauce
2-4 cups cheese

Method
Oven to 350F.
Peel and slice eggplant vertically.


Lay slices down, salt, let sit 5-10 minutes, flip, repeat. Note, white eggplant isn't as bitter as the big purple eggplants, so you can skip this step (though the slices are still a pain to work with) if you like.



Beat eggs with 1 teaspoon salt.
Mix breadcrumbs, herbs, and 1 teaspoon salt.
Rinse eggplant slices.
Drag slices through eggwash, coat in breadcrumbs. Layer in pan. Spritz lightly with olive oil.



Bake at 350 F for 30 minutes. Pull out, add tomato sauce and cheese. Bake another 15-20 minutes until bubbly.



I made quick tomato sauce. Basically 3 onions, 10 cloves of garlic, 3 ribs of celery, all minced and sauted in olive oil. Add 2 big cans of crushed tomatoes, one of diced, salt, pepper, dried oregano to taste. A touch of tomato paste at the end.



I ended up with two large foil trays of eggplant parm. One is in the freezer, one in the fridge for tomorrow. A tray should feed 4-6 easily. Yeah, we're three, but I didn't have smaller trays.