Eggplant Parmesan

[Bassman]

Got a big fat eggplant from Tracey in addition to his crawdad boil, so my wife decided to make eggplant parmesan. No too many pics, but it was so good, I thought we'd share it. The eggplant is sliced and fried, layered in a baking dish with homemade pasta sauce and mozzarella cheese with parmesan sprinkled liberally over each layer. There's no meat in this but I didn't miss it at all.

[Fishawn]

Nice work Keith

I've never made it, but me mum used to & always like it. Thanks for sharing the idea, might have to try it with all the zucchini gowing crazy here.

[WALLE]

Goo LAWRD, Bassman...If I get you more can you just give me back a pan full of that?

Pass my thanks to Mrs Bassman for explaining the process to my gringo wife....we'll see what happens!

for that plated picture -

[Richtee]

Great dish... one of the few I can make and the wife will eat. Yeah...well... I like it too :{)

[Fire it up]

Eggplant parm, how I love thee.
One of the few dishes I could care less about having meat and don't miss it in the slightests.
Hell, eggplant is one of those "meaty" vegetables and absorbs flavors so well and is there really anything better than an eggplant parm?
Maybe eggplant parm pizza (pizza with slices of fried eggplant and fresh ricotta)
but not even sure if that matches up.

for cooking a dish that dreams are made of

[dales133]

Looks yummo!!
It's almost moussaka , simply the best eggplant dish ever

[Fire it up]

Looks yummo!!
It's almost moussaka , simply the best eggplant dish ever

Mmmmmmmmmmm.......

I LOVE Greek food
I'm luckky enough to have 2 really great Greek restaurants close by and even though I love their Greek salads none that I have tried will ever measure up to the one I used to get in a Greek place down in N.C that was all the goodies but never any lettuce.

[dales133]

Yea I never put lettuce in my Greek salad

[1Cavman]

Yeppers.. Do love eggplant parms
Nice plated shot. Got for this one

[Bassman]

Thanks for all the replies and the points. I thought of Fire it up as I was posting this since he's on a (meat) restricted diet.

[Bearcarver]

Great looking Eggplant Parm!!!-----

Only question----Did you bread the slices & pan fry?


Thanks Keith,
Bear

[Fire it up]

Thanks for all the replies and the points. I thought of Fire it up as I was posting this since he's on a (meat) restricted diet.

Thanks
Though couldn't have a slice of that either with the cheese or if the eggplant was breaded but would tear into plain eggplant and sauce

[Bassman]

Great looking Eggplant Parm!!!-----

Only question----Did you bread the slices & pan fry?


Thanks Keith,
Bear

The slices were salted and allowed to drain in a collander for a couple of hours. Then pat dry with paper towels, dredge in flour and pan fry until golden on both sides. Then pat dry again with paper towel so it won't be oily. There really isn't any crust on it, just a nice golden brown color.

[Bearcarver]

The slices were salted and allowed to drain in a collander for a couple of hours. Then pat dry with paper towels, dredge in flour and pan fry until golden on both sides. Then pat dry again with paper towel so it won't be oily. There really isn't any crust on it, just a nice golden brown color.

OK--Thanks Keith---The question was from Mrs Bear.
She does the making of that kind of thing.


Bear

[someAZdude]

The slices were salted and allowed to drain in a collander for a couple of hours. Then pat dry with paper towels, dredge in flour and pan fry until golden on both sides. Then pat dry again with paper towel so it won't be oily. There really isn't any crust on it, just a nice golden brown color.

Please excuse my ignorance here but are you just sprinkling salt and letting it sit in a colander or are you soaking it in salt water and then letting it sit? If soaking then how much salt per water? Also, why do this? Thanks, looks amazing and I may try to make it as I haven't had eggplant parm in quite a while