Eggplant Parmigiana

These beauties were ready for harvest which meant that I needed to get ready to spend a few hours cooking. Once again, Mom came to the rescue! Seriously, I'm freaking out lately that starting my new job coincides with the height of harvest season. I'm wondering how to keep up with my garden, food processing, and yet still find time to give 110% to teaching. Mom said she'd come over and help me for a few hours. So we made three 9x13 pans of Eggplant Parmigiana.

First, harvest these when they are deep purple, glossy, and lovely.

The recipe I have been using is actually from The Food Network. I caught it one day while watching "Throwdown with Bobby Flay". I've been making this recipe ever since.

Mike's Deli Famous Eggplant Parmigiana

Oil (I used bacon grease)

2 lg eggplants (I used four, fresh from the garden)

flour

4 eggs (I used 9 eggs for 4 eggplants)

bread crumbs (I saved bread last year when I worked at AlpenRose)

1 quart marinara sauce (I use homemade)

8 oz sliced dry mozzarella (I used shredded, but I do prefer the slices)

4 oz grated Romano (totally forgot this part)

I cut 'em open and simply had to admire them. How amazing that this comes from one little seed.

We set up stations in the kitchen. First I sliced the eggplants, then Mom dipped each one in flour, egg, and bread crumbs. 

Next, I fried the battered eggplant in bacon grease. It smelled GOOD in my house!

When I had enough fried up, I put some marinara on the bottom of a 9x13 pan, then a layer of eggplant, a layer of sauce, and a layer of cheese. Repeat.

Oven ready! Bake at 350 for 20-25 minutes or until cheese is golden brown.

Thanks to Mom's help, we went from start to finish in under 2 hours. We also made three 9x13 pans, which will probably feed me until Christmas. 

Oh! And we figured out the math!  Each piece cost a mere 39 cents! This is why I garden, people!!