Mimi. She's been taking full advantage of the summer harvest and eating her vegetables like a very good girl. She's a lover of eggplant. I am not. No surprise there. However, she almost had me convinced that I should be eating this eggplant dish. I held strong to my ridiculous, anti-almost all vegetables, attitude and did not partake. That doesn't mean that you shouldn't.
Mimi is so in love with dish, she ate it for three days straight. She says it's a snap to prepare and so satisfying. I don't doubt her. Give it a whirl.
Here's our recipe:
Eggplant Parmesan Tower
1 eggplant, sliced into 1/4" thick slices
1 egg, lightly beaten
1 T self-rising four
1 C panko crumbs or bread crumbs
1/4 C grated parmesan cheese, divided
1/2 t garlic powder
1 C warmed marinara sauce (homemade or jarred)
2- 4 T olive oil, for frying
salt and pepper
In a shallow dish, combine the panko crumbs, half of your parmesan cheese, flour, and garlic powder. Place your lightly beaten egg in a shallow dish, as well. Dip your sliced eggplant into the egg, coating each side. Next, dredge each side of your eggplant slice into the panko crumb mixture.
Warm a frying pan over medium to medium-high heat with 2 T of oil (add more when needed). Place several prepared eggplant slice into the warm oil. Don't over crowd you pan. Fry each side until golden, about 3 minutes each side.
To plate two servings, place a slice of golden fried eggplant on a plate and top with a spoonful of warmed marinara sauce and a sprinkle of parmesan. Continue to layer your eggplant slices, sauce and cheese in this way. Season with salt and pepper. Enjoy!!