Eggplant Parmesan

When I was a kid, you couldn't have paid me to even try anything to do with eggplant. Now it is an absolute favorite of mine. This eggplant parmesan has a kick to it because I add Chili Garlic Sauce to it. If you don't like your foods a little spicy, just skip it.

As I've worked on getting better at blogging, one of the toughest aspects is writing down a recipe. Because I cook all the time, it is easy for me to just eyeball measurements, adjust things to taste, and fudge here and there instead of doing something the right way. To get better, I try to have a pen and paper handy and remember to write things down. However, scrap paper in the kitchen often ends up being the blank borders of recipes or coupons! And then I went to visit my good friend, Stacey, last Thursday night before leaving for New York. She surprised me with a recipe journal, which I used for the first time on this recipe. It doesn't look like much -- a bunch of ingredients listed in no particular order, but it worked out perfectly!

Eggplant Parmesan

Kelley Gondring

Peel and slice into 1/4" thick rounds:
1 large eggplant

In a small bowl, combine:
1/3 cup plain bread crumbs
2 tablespoons parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper

In another small bowl, combine:
2/3 cup whole milk
1 tablespoon chili garlic sauce

Coat each slice of eggplant with the milk mixture, followed by the breadcrumbs.

In a large skillet, heat on medium:
1-2 tablespoons olive oil
Once the oil is hot, place 5-6 slices of eggplant in the skillet. Cover with lid and cook for ~3 minutes on each side. The eggplant is done when the center is tender. Two tips:

1. The eggplant will soak up the oil quickly, so you may feel tempted to add more after flipping the eggplant. Don't. You'll end up with very oily eggplant parmesan after its baked.
2. Medium heat is the key. Using too high a heat will cause the eggplant to burn but not cook through.

Repeat until all the eggplant is cooked.

While the eggplant is cooking, prepare the cheese topping.

In a medium bowl, thoroughly combine:
1 cup whole milk ricotta cheese
1/2 cup parmesan cheese
1/2 cup whole milk
2 eggs
1 teaspoon basil
pepper to taste
Set aside.

Place 2/3 cups Basic Tomato Sauce in a 9"x13" casserole dish. Arrange eggplant on top of sauce. Evenly cover with 2 cups tomato sauce. Cover with the cheese topping.

Bake at 350º for 25-30 minutes.

Serve with favorite pasta noodles.

Eat up!