Eggplant Parmesan!

For an easy delicious vegetarian meal that pleases even the most ravenous appetite, try this all time favorite and get everyone in on the act.  Kids love to salt and rinse the eggplant and to help bread it.  Add a tossed seasonal salad to start and finish with sliced fruit for dessert.

Eggplant Parmesan Recipe from the RFS Team Chefs Serves 4-6

Ingredients:

1 onion, diced
2 garlic cloves, minced
16 oz. can diced tomatoes or one pound fresh tomatoes diced
16 oz. can tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
2 teaspoons of balsamic vinegar
1 bunch kale leaves, spine removed and chopped
½ bunch fresh basil, stems removed and chopped
1 large or 2 small fresh eggplants
2 eggs
½ cups milk
2 cups breadcrumbs
1 cups flour
pepper to taste
1 cups Parmesan cheese (grated)

Preheat the oven to 375°F.

Make the Sauce:

• Sauté onions and garlic in olive oil, until tender. 
• Add diced tomatoes and tomato sauce, season with oregano, salt, pepper, and balsamic vinegar.  Simmer for 10-15 min.
• Add chopped kale and cook for 2 min (until greens are bright green).
• Stir in chopped basil and remove from heat.

 Prepare the Eggplant:

• Slice eggplant crossways into ½ inch rounds. 
• Generously salt both sides of each slice.   
• Lay slices on a paper towel and cover with another paper towel and let rest for 15 minutes--this is to draw out the bitterness of the eggplant. 
• Wash the salt off of slices under running water and pat dry.
• Whisk together eggs and milk in a medium bowl
• Put flour on a flat plate with added pepper
• Put breadcrumbs on another flat plate
• To bread the eggplant slices:  One by one, using tongs, dredge the slices in the flour to lightly cover both sides, then dip into egg/milk mix to fully coat each slice, and then dredge slices in breadcrumbs bread to fully coat both sides. 
• Lay breaded eggplant slices flat a large shallow baking dish and place in hot oven
• Bake for 15-20 min, or until tender
• Carefully remove hot pan from oven
• Top eggplant slices with sauce and grated Parmesan
• Return to oven for another 7-9 min, and then turn heat to low broil
• Cook until cheese is golden and bubbly.

 Enjoy!
This recipe was developed by the Recipe for Success Chefs
© 2013 Recipe for Success Foundation

Involve the kids:

• Breading is a fun kitchen activity for kids.
• Make double the amount of tomato sauce and freeze for another night.  Defrost and toss with pasta and vegetables.

Use the leftovers

• Make Eggplant Parmesan sandwich topped with Arugula and a slice of fresh mozzarella.
• Cut up leftovers and toss with linguine & olive oil.  Add fresh mozzarella and basil.
• Top with a fried egg for an Italian breakfast