Mae’s Eggplant

By catfish

The lightest eggplant you will ever have.

Ingredients

• Ingredients
• 2 eggplant ( I try to find long and narrow ones so it will make more small circles).
• Paper towels
• Kosher salt
• 1 cup Flour.
• 6 Eggs
• Olive oil
• Vegetable oil
• Grated fresh Parmesan
• Fresh basil torn in pieces
• Ingredients for marinara sauce. ( this makes 2 cups and you will use about 1/2 to 2/3 of it. )
• 2 cans crushed tomatoes ( I prefer Muir Glen)
• 1/2 sweet onion chopped
• 2 to 3 cloves of garlic chopped
• 2 TBL olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Peel eggplant and thin slice 1/4 inch
Line large baking pan or other flat surface with 2 layers of paper towels
Layer egg plant slices one layer thick on paper towels, salt with kosher salt. Double layer paper towels. Continue till all eggplant is layered on pan
Weigh down top with heavy books
Let sit at room temp preferably over night. The paper towels will draw all the moisture out of the eggplant. This is what makes your finished product light

Heat mixture 2/3 olive oil and 1/4 vegetable oil in pan til 2 inches deep. Heat on medium high til shimmering

Meanwhile. Mix one cup flour with 1/3 cup fresh grated Parmesan, salt and pepper on a flat dish

In another bowl, scramble eggs with salt and pepper

When oil is hot, lightly coat each slice, both sides with flour mixture, dip it in the egg mixture and fry in pan. Work with about 4 to 6 slices at a time. Turn when brown. Then layer on clean paper towels.

Place all the slices on large platter. See picture. Put a small amount of marinara on each slice. Scatter torn basil over top, lightly grate fresh Parmesan over top. Serve at room temp or slightly warm from pa 250 degree oven

Step 2

Instructions for marinara
Heat oil and chopped onion on medium. Cook 5 to 8 min til soft but not brown
Increase heat to medium high
Add chopped garlic and stir in til fragrant about 1 minute
Add all the canned tomatoes, stir
Cook roughly 15 min til desired thickness