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Eggplant Parmesan

2/11/2015

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I told you that I made fresh pasta but I didn't tell you what I ate it with...I made Eggplant Parmesan for the first time!  I don't know if I've ever even eaten it before but it was so delicious and really not that difficult.
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First I took my nice big eggplant and sliced it into 1/4" or thicker pieces using the mandolin.  You can also just use a knife but since I have the mandolin I figured I may as well use it.
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Next you have to salt the eggplant so that it sweats out all the extra moisture.  I used Kosher salt and I sprinkled it generously on both sides and then set it in a colander to drain.  Let it sit for a half hour or so to sweat and then pat them dry.
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Next put them in a ziploc with some flour and shake to coat.  Make an assembly line station with the floured eggplant, egg (scrambled) and panko breadcrumbs.  You can use regular breadcrumbs too but I read on a few sites that the Panko makes it extra crunchy and I had some on hand so that's what we went with.
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Pan fry the eggplant slices with some oil on the stovetop and then set in a dish with marinara sauce and top with cheese.  Bake at 350 degrees just long enough to get the sauce warm and the cheese melty
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Last but not least, serve over fresh pasta with some homemade bread turned into garlic bread (and I guess we can have some green beans too lol).  Yum!
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    I am a part time quilter, full time engineer and hope to one day become a full time quilter.  Feel free to read along as I explore quilting, cooking and anything else that strikes my fancy.

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