I used to be obsessed with the PBS program Art:21. I used to watch it, take notes, and make personal powerpoint slides out of the information. I was completely absorbed in how the artists talked about their work and loved being able to see a variety of styles and mediums. (I was so crazy about it that it led me to achieve a second major in art history). On one program, the artist William Kentridge shares his belief that the world is process, not fact. I wrote the quote down then and it stuck with me over the years.
So what does this have to do with anything? I’ve been making eggplant parmesan for years. It is a dish that seems to signify my growth & progress with cooking. It started with way too much garlic, mushrooms, a jar of prego, and barilla whole wheat linguine noodles in my early college days. It evolved to include my first attempts at homemade tomato sauce thickened with corn starch and even featured hand rolled egg noodles. This version is much more visually appealing with a much more complex tomato sauce. It doesn’t even feature noodles! I guess I should add, for fun, this recipe certainly doesn’t represent the fact of eggplant parmesan, but it represents one stage in the process of developing it. hehe.
Eggplant Parmesan Stack
yields 2-3 servings
2 c. tomato sauce, homemade or canned
eggplant + breading:
1 eggplant, peeled and cut into 1/4 in. slices
1 egg, scrambled
2-4 tablespoons milk to thin egg
3/4 c. plain bread crumbs
1/2 t. basil
1/2 t. parsely
1/2 t. oregano
1/2 c. parmesan cheese, grated
salt & pepper, to taste
1 – 6 oz container spinach leaves
1 T. olive oil
1 clove garlic, minced
1/2 c. parmesan
chopped basil for garnish
To begin, ready your eggplant. Heat a saute pan or cast iron skillet with about 1/4 inch canola or vegetable oil over medium heat. In a small saucepan, heat your tomato sauce over medium low heat so it’s ready when your spinach is finished.
In a shallow dish, combine egg & milk (make sure it’s big enough to dip your eggplant in). In another shallow dish or on a plate, combine the bread crumbs, seasoning, and parm cheese.
Take your prepared eggplant slices and dip in the eggwash, one at a time is easiest. Dredge the pieces, both sides, in the breading and immediately place them in the hot oil. Fry on both sides, until golden brown. Repeat until all the pieces are fried.
**Be sure not to have the oil too hot, or the breading will crisp without cooking the eggplant inside.
In a large saute pan, heat the olive oil and add the garlic, sautéing for just a minute. Add your container of spinach, stir until wilted & dark green in color – 3-4 minutes.
Start with the spinach on the bottom of the plate. Make sure the spinach is patted down so it has a flat surface to build from. Add a piece of eggplant. Top it with a few spoonfuls of sauce. Add a full pinch of parm and repeat!