There is a perfect time of the summer where eggplant and tomato season overlap. It's Eggplant Parmesan season!
I get amazing eggplants and tomatoes from a family friend out in Oregon. This woman is a wonder with vegetables. It's always a treat to cook with anything she grows.
So on to the eggplant Parmesan!
1 GIANT eggplant or 2 NOT GIANT eggplants
1 jar of Medici Style Ragu
1 large heirloom tomato
1C Flour to coat
1t dry each: Oregano, Thyme, Basil
1/4 C Shredded Parmesan
1 C Whole Milk Mozzarella
The first step is vitally important. You want to get out a large wire rack. If I was fancy I would use the wire racks that I have for cooling baked goods. But of course I don't have any, so I use the racks from my oven.
Slice the eggplant into 1/2" slices and salt both sides liberally. Let them sit on the wire racks for 40 minutes turning after 20. The eggplant will be losing a lot of moisture so you might want to do this over a sink. If you don't do this step, the final product will be wet and diluted and the eggplant won't brown very easily.
Rinse each slice well to remove any excess salt and pat them dry on a paper towel.
In a large pan mix the flour with the dry ingredients. Coat each eggplant in the flour mixture and tap off the excess. Fry in Canola oil in batches until both sides are browned.
Heat the Ragu and cut up fresh heirloom tomato over a medium heat for 10 minutes to combine. Add a ladle to the bottom of your baking dish and spread. Layer a single layer of eggplant on top of the sauce. Cover the eggplant with a few more ladles of sauce and a liberally sprinkle some grated Parmesan. Repeat until you have run out of eggplant. Top with a layer of mozzarella.
Bake in a 375F oven for 30-40 minutes until the top is nice and browned.
Try not to eat it all in one sitting.