Egg Plant Parmasian

Prepare egg plant: Peel and cut across one or two egg plants in into even slices 1/4 to 1/2 inch thick. Salt each slice heavily and let sit in a cooking dish for at least 2 hours. The salt will drain the bitter fluids from the egg plant, and begin to soften the fruit. After two in heavy salt, drain the liquid and rinse each slice carefully to remove any excess salt, then soak the slices in cold water for another hour.

Prepare egg plant slices: Prepare in a deep bowl your favorite breaded crust mix, or mix dry 1/2 cup of flour, 1/2 cup corn meal, and 1/2 cup of bread crumbs. Season the mix to taste with salt, crushed black pepper, garlic powder. In a separate bowl, beat one egg with a splash of water until the egg is well mixed and smooth. Be sure the egg plant slices are dry. Moisten each slice well with the egg wash and coat in the dry crumb/flour mix.

Deep fry the egg plant: Heat at least 1/4" of olive oil in a skillet. When the oil hot, and you have prepared the slices to fry, add several crushed garlic buds to the oil. When garlic is aobut to crisp and pan is smoking add as many breaded egg plant slices as will fit and cook until the oil side is brown, turn the slices and cook again, until brown. Remove the slices to a double folded paper towell to absorb excess oil, and allow to cool. Repeat this process until all slices are cooked.

Prepare the parmasian: Select a pan big enough to accommodate your egg plant. Place a small amount of your favorite tomato or speghetti sauce in the bottom of the pan. Place a layer of the fried egg plant in the pan and cover with sauce. Layer liberally sliced or shredded mozzarella cheese. You can place multiple layers in the same manner, if you have enough ingredients. You should have a generous layer of cheese on top.

Cook: Place the prepared pan into a pre-heated 350 degree over for 20 minutes. Watch the cheese to be sure it does not burn. You can check the egg plant with a knife to be sure it is cooked, if you are concerned. Remove from the heat and let stand for 15 minutes before serving!

Eat: With an colrful green salad with a light vinagarette and a lagre bottle of Merlot!