Eggplant Parmesano

I don't know if I've ever posted an eggplant Parmesan recipe, and for what it's worth it is one of my signature dished. I don't claim to have thousands of signature dishes, or to be the best chef in the fucking world, but twice cooked eggplant is one dish I'll throw down on anytime, meatless, of course.

This dish is so rich, and I have to eat at least two entree' size portions, and have been known to eat a he-man section of a 2 X 9 X 13" hotel pan. The next day I pay for it, in spades, but it's all worth it. This dish goes in the mouth and effortlessly down the throat. It's highly addictive. This vegetable is what us poor Guineas used as veal. Highly prized in my family.

My neighbor Deborah Roberto loves my eggplant. I know if sounds sexual, but it's  gastronomically platonic.  Deborah is Sicilian, which I don't hold against her, but she begs for eggplant Parmesan as a birthday present every other year, and of course I can't refuse.

The other day another neighbor who hates eggplant gave me one and I knew right away it was time to do my thing. I make this dish maybe twice a year, and it's been quite a long time since I've written a recipe. I just don't have a lot of time and my meals of late as so passe. Alas. This is a good one.

Today was a fast day. Without further ado.

That's it.

Peace,

Make Food/ Not War

Food Consumption;

Breakfast; black tea one sugar

Lunch; nuts, apple

Dinner; 2 pieces eggplant Parmesan, big salad w/red bell pepper, radish, iceberg lettuce, s & p, lemon, olive oil

Eggplant Parmesan;

Ingredients;
2 large eggplants
2 eggs
1 lb. fine Italian bread crumbs
3 cups whole milk
dried oregano
olive oil
1 bunch fresh basil
6 oz. Dutch Fontina grated
6 oz. Asiago grated
4 oz. Parmesan
S & P
32 oz. marinara sauce

Instructions
1) Preheat oven at 350 degrees.
2) Clean and cut the eggplant 1/2 inch thick lengthwise.
3) In one large mixing bowl at the milk an d whisk in the two eggs, add salt and fresh ground black pepper to taste. In the second bowl put the bread crumbs.
4) Dip each piece of eggplant in the milk/egg solution, then coat in the bread crumbs and shake off the excess.
5) place all the  pieces on  large sheet pans and cook on the middle rack at 350 degrees for 12 minutes, and flip and cook on the opposite side for another 10 to 12 minutes or until the breadcrumbs are golden brown.
6) coat a 2X9X13" baking dish or pan with a little olive oil, and cover the bottom of the pan with the baked eggplant. Add marinara on top of that, shredded basil leaves on top of that, a layer  of Fontina cheese on top of the, Asiago, then the Parmesan and dried oregano.
7) Repeat this process till you have three layers and coat the top with marinara, and the 3 cheeses.
8) Bake for 35 minutes covered with tin foil. Uncover and bake for another 15 minutes or until the cheese is golden brown on top.
9) Let sit 15 minutes and serve .