"The Real" Eggplant Parmigiano

Submitted by Marjorie

1/3 C flour, some salt and pepper - mix together in one bowl
2 eggs, slightly beaten in another bowl
Extra virgin olive oil - lots
Farmer Dave's fresh eggplant (if you use store bought eggplant, you must sit slices in salted water for an hour, then drain and pat dry to take the bitterness out)
Tomato Sauce (your favorite brand)
Grated cheese - parmigiano, reggiano, asiago, or a combination



Spread a thin layer of tomato sauce over the bottom of an oiled baking dish.

Preheat oven to 350.

Heat up a fry pan with EVO.

Dredge eggplant slices in flour, then dip in the egg.

Fry until golden brown on both sides.

You will need plenty of EVO as you continue to fry.

Layer fried eggplant slices one deep in baking dish with slight overlap.

Sprinkle on some grated cheese with a light hand, then a thin layer of tomato sauce.**

Make up to three layers thick keeping the cheese and tomato sauce thin.

Tomato sauce is recommended as the top layer (I always top with grated cheese and it bakes just fine)



** Options: add a touch of fresh cut up Farmer Dave's basil, or a touch of pesto made from Farmer Dave's basil

add a touch of garlic scape pesto made from Farmer Dave's garlic scapes

you get the idea



Bake 35 to 40 minutes, cool slightly before cutting.