Eggplant Parmesan

Yesterday Ian and I had were in Concord, New Hampshire and paid a visit to his favorite farmstand, Dimond Hill Farm.  I love the end of summer when everything is available for harvest and they had a huge selection of fresh fruits and veggies.    We were headed home so we loaded up on fresh corn, tomatoes, green beans, eggplant, garlic and some fresh peaches and sugar plums. 

Summertime is the only time I make eggplant parmesan.  You just can’t beat the taste and firmness of eggplant any other time of year.  This recipe comes from the Moosewood Restaurant Low-Fat Favorites cookbook with some of my own adjustments. 

3 medium sized eggplants, cut crosswise into ½ inch slices

3 eggs

2 cups bread crumbs

1/3 cup grated parmesan cheese

1 clove garlic, minced or pressed

1 jar Bove’s Mushroom and Wine Sauce

1 cup grated mozzarella cheese

1/3 cup extra parmesan cheese

Preheat the oven to 350.

Slice the eggplant and set aside.  In a large bowl, beat the eggs.  Place the breadcrumbs, 1/3 cup of parmesan cheese and garlic in another large bowl. 

Dip the eggplant in the egg and then coat them with the bread crumb mixture on both sides.  Place on a baking sheet covered by foil (you can use a cooking spray if you prefer) and bake for 20 minutes on each side. 

Spread about 1/3 of the sauce on the bottom of a large glass baking dish and layer the eggplant at a diagonal.  Top with the remaining sauce and sprinkle with the mozzarella and final 1/3 cup of parmesan cheese and bake about 30 minutes. 

NOTE:  When I was searching  Google for a photo to insert I came across one of Eggplant Parmesan Panini.   Guess what we’re having for leftovers today!!!