Eggplant Parmesan (9.3 out ouf of 10)

This is one of my staples whenever I need to make vegetarian or want comfort food – it’s the almost-perfect dish!

1. Whenever I make an Italian dish with tomato sauce, I generally start that first so it can reduce a long time if I need it to. My favorite tomato sauce of the moment is Rachel Ray’s Vodka Pasta Cream Sauce. I’ve been making it a couple years now and it’s always a hit.
2. Slice med-lg. eggplant in thick slices not quite an inch and lay them out on a paper towel – sprinkle liberally w/ salt to draw out the moisture. Let sit 15-20 min., but not long enough for them to turn brown. In the meantime, set up your breading station with pie pans of flour, egg/milk wash, and Italian bread crumbs. I sprinkled Greek seasoning and garlic powder in the flour. After the eggplant has released its moisture, rinse the salt off and pat dry. Then bread the eggplant slices in flour, egg/milk wash, and bread crumbs. Heat the oven to 385° and heat about a 1/2 inch of oil in a skillet (I used peanut). Fry the eggplant in the oil until slightly browned and place on a cookie sheet. Place a slice of fresh mozzarella on each eggplant slice and place in oven until mozz. has started to bubble and brown a little bit.
3. The choices for pasta to accompany the eggplant are varied, but my favorite is either cheese or spinach tortellini. And I place then in the boiling water when the eggplant’s time in the oven is half over.
4. Plate and eat and love!

Also, the eggplant reheats well, especially in the oven (microwave makes it soggy). This is a hit with everyone, but can be fairly time consuming to make, so start a good time in advance of the designated eating time. Great with white wine (I tried Mike Ditka’s Pinot Grigio and really liked it!)