Eggplant Parmesan

When I was a kid I hated eggplant!  My parents weren't huge fans, either because the only time I even saw it was at Papa Schiavoni's house. Mama Schiavone made it and I wouldn't touch it, no matter how good it smelled. I didn't have to see it, all she had to say was "eggplant". You see, my Auntie made me eat boiled eggplant once, at her apartment when I visited her in Minnesota. It was ugly, brown, mushy and blech! I wondered what craziness went on with my Auntie!

Then one day Papa Schiavone treated me to his special "Caseroula de Melanzana". I got that Caseroula was casserole in Italian, but I couldn't figure out the Melanzana. "Just eat! Eat! Enjoy!" He said smiling. I sat down and helped myself to a small bite or two, then four bites and before I knew it I was enjoying a plate of it before Mama said, with a disgusted look on her face and her arms crossed: "Well fine! You would eat Papas eggplant parmesan but for mine not even come to the kitchen?"

Oops!

This is a lightened-up version for the health-conscious. But the original is also on here.

• 3 tbsp extra virgin olive oil
• 2 egg whites
• 2 tablespoons of water
• 3 tbsp flour
• 1 cup panko breadcrumbs
• 1 1/2 cups shredded Italian blend cheese
• 1 large eggplant
• ½ teaspoon ground pepper
• 1 cup prepared pasta sauce 

1. Spray or coat an 8x8-inch casserole
2. In a large bowl, add the water and the egg whites and whisk.
3. Slice the eggplant in 1/4" thick slices - keep the skin on!
4. On a plate, place the flour on one side and the bread crumbs on the other.
5. Heat the oil in a nonstick pan
6. Lightly flour each disc of eggplant, then dunk in the egg wash and cover with the breadcrumbs.
7. Place in the heated oil, repeat, and flip as needed to toast the eggplant discs.
8. Sit on towels to drain off extra oil
9. Layer 3-4 discs in the bottom of the casserole and top with 1/2 cup of cheese, repeat until you get to the top, and then pour the sauce over it, topping with the remaining cheese.
10. Bake, covered at 375 for 30-40 minutes.
11. Remove and let cool a little before serving.

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The Original Version

• 1/2 - 3/4 cup of grapeseed oil
• 2 whole large eggs, whisked very very very well with 2 tbsp water 
• 1/4 cup flour
• 1 cup bread crumbs
• 1 very large eggplant, skinned and sliced to 1/4" thick rounds
• 1 1/2 cups full-fat mozzarella cheese, cut into small cubes (do not use pre-shredded!)
• 8 slices provolone cheese
• 1/4 cup fresh grated parmesan Reggiano cheese (if possible, if not use plain parmesan) 
• 3 cups of your favorite pasta sauce

1. In a large, nonstick skillet, heat the oil to just shimmering (not smoking!)
2. Lightly coat the eggplant in flour, shaking off excess.
3. Dip into the egg wash 
4. Cover with a coating of breadcrumbs, shaking off excess.
5. Place a few at a time in the oil, working in batches, fry on both sides until crispy and browned.
6. Set aside to drain on paper towels.
7. Once they're all done, in a large casserole, layer the eggplant on the bottom, and build up layering the cheeses and eggplant then top with the tomato sauce and finish with the parmesan.
8. Bake at 425 for 45 minutes, covered, then for 10 minutes uncovered.
9. Let cool down before serving.