Eggplant Parmesan

Barring all mishaps, this is the real version of eggplant parmesan that was delayed by Wednesday's surprise Ethiopian dinner.

I love eggplant parmesan. It takes a lot of patience, but not much real work. So when I have a lazy afternoon and a big head start, I get started on this household staple.

Garden eggs are the local version of eggplants. They are small (the size of a child's fist) and yellow, and I've heard they're more sour than big purple eggplants as well. The local cuisine has a garden egg stew which I've never tasted because it usually includes little crabs in it. Luckily, the big, deep purple eggplants are available here too.

Eggplant parmesan

serves 4

prep time: 30 minutes
cook time: 1 hour 15 minutes

ingredients:

2 large eggplants
2 eggs
1-2 cups breadcrumbs
1 large jar tomato sauce
300 g mozzarella, sliced thin

directions:

Slice the eggplants into inch-thick slices.  Sprinkle both sides with salt and leave to sit for 10 minutes.  Preheat the oven to 350F.

Pat the slices dry, then dip each slice in egg, then breadcrumbs.  Place on a greased oven sheet.  Bake for 10 minutes each side, or until breadcrumbs are crispy.

Spread a thin layer of tomato sauce on the bottom of a 9x13 baking dish.  Layer eggplant slices, mozzarella, and pour tomato sauce on top.  Continue until all ingredients are finished.

Bake for 45 minutes, until cheese is oozy and sauce is bubbly.