How do you make eggplant parm?
 

Or fried eggplant for the vegans... ;)

I get this when we go out sometimes but I have never actually made it at home. Need a healthy version...

Re: How do you make eggplant parm?
 

You can do it one of two ways (at least that I like) :)

Fried eggplant, by traditional means, is breaded in bread crumbs and fried.
I typically slice it about a quarter inch to half inch thick, then dredge in egg and coat in breadcrumbs. You can sautee them in a nonstick skillet in some olive oil and they're pretty good. Then, top with sauce (and cheese) and bake until the cheese is melted and the sauce is hot.

OR - you can slice them a little more thinly, brush with olive oil and sprinkle with salt and pepper, then roast on a sheet pan until tender (say, 350 degrees for about 15-20 minutes). Then, top with sauce (and cheese) and put back under the broiler or in the hot oven to melt. This version is (obviously) lighter :)

The BEST way, if you like the taste of a parmesan dish but eggplant is too high-maintenance, is to buy the new Gardenburger "cutlets" We tried these the other night and they were verrrry good (breaded, crispy veggie pattie thing that we topped with the new Organic Ragu traditional style sauce and some mozzarella veggie shreds) - not vegan, but really good!!!

Re: How do you make eggplant parm?
 

Just wanted to let you know that Wal-Mart now carries vegan pre-breaded eggplant in a box in the freezer section(or at least my Wal-Mart does, if yours doesn't you can ask for it. I almost fell over when I saw "Vegan" right there on the box. I almost did the same thing when they started carrying organic soy milk, their own store brand no less.

We do the parmesan with spaghetti sauce and shredded Veganrella. Hmmmm! YUM!

Re: How do you make eggplant parm?
 

The Gravy - In pot add 1 tbsp olive oil, 1/2 chopped medium onion, 2 chopped garlic cloves, dash red pepper flakes, salt and pepper. Mix well let cook 3-5 minutes over medium heat. Meanwhile in blender, blend 6 plum tomatoes. add blended plum tomatoes, 1/2 cup water and hand full of fresh basil to pot mix well. Let cook 2-3 hours - covered over medium low heat. (I prepare the gravy early in the day and leave in until I need it.)

Eggplant - Slice one eggplant into 1 inch thick round disks (set aside), in large bowl add 2 cups plain 4C's breadcrumb, 1 tbsp garlic powder, 1 tsp salt, 1 tbsp chopped parsley and a dash of black pepper mix well (set aside). In large bowl scrabble 2 large eggs (set aside)
Now, before you begin to coat you eggplant place large frying pan on stove over medium high heat add 2 cups vegetable oil (let heat)
Take the slices of eggplant (one at a time) dip in egg batter (coat well), then dip in breadcrumbs (coat well) place on separate plate. Once heat is hot enough start frying your coated eggplant until they're golden brown.

While the eggplant is frying shred a block of mozzarella cheese (set a side) and also have a jar of fresh Parmesan cheese near by. (smirk)

Now the fun part! (phew...) 1st layer is GRAVY (coat bottom of baking pot with a large spoon of gravy), 2nd Layer is fried EGGPLANT, 3rd layer is fresh PARMESAN CHEESE (sprinkle all over 2nd row of eggplants) , 4th Layer is MOZZARELLA CHEESE. Then again gravy, eggplant, parm., and mozzarella. Cover and bake for 1/2 hour at 375. enjoy

I know it's a lot of work, but I have been complimented to the hill-tops about my eggplant parm so it's well worth it.

PS. Now that I'm trying to be a full fledged Vegan. I found another way of making eggplant parm without the dairy. dip the eggplant in water instead of egg then coat with breadcrumb mixture, fry. no baking required. On Plate 1 st layer fried eggplant, second layer sliced tomatoes, 3rd layer eggplant and 4th layer roasted red peppers (from a jar or home made) then pour Italian salad dressing over the entire plate let marinate for at least 20 minutes and eat. (it's delicious)