Eggplant Parmesan (Chicken Parmesan)

This one is for Aunt Linda who asked about it. This is the people version so use larger eggplant than the one pictured.

Eggplant, peeled and sliced into 1/2 inch sections

Italian style bread crumbs (2 cups or more depending on size of eggplant)

salt, pepper, paprika

Grated parmesan cheese (1/2 cup or more and an additional cup or more for topping later)

One or two eggs

Olive oil

Sauce (I like to use homemade, will post recipe)

• Sprinkle eggplant with a little salt and let sit for a few minutes and then pat dry with paper towels, this will help remove some of the water content

• Heat 1/4 inch of olive oil in large fry pan

• Mix 2 cups bread crumbs with 1/2 cup parmesan cheese and salt, pepper and paprika

• Beat egg(s) with a couple of tablespoons of water

• Dip slices into egg and then into bread crumb mixture, fry until golden on both sides

• In a large pan, I use a 9 x 12 pyrex baking pan, put a thin layer of sauce, layer eggplant overlapping a little to fit all, put a thin lay of sauce on top, cover in foil and bake about 15 minutes, remove foil and add a layer of grated parmesan or a mixture of parmesan and motzarella and bake an additional five minutes until cheese melts. Serve with pasta and more sauce.

(You can make the fried eggplant the day before and store in refrigerator. The next day, assemble and layer with sauce and proceed but cooking time should be 30 to 45 minutes.)

FOR THE MEAT EATERS: Slice one or more pounds of boneless chicken breast into 1/4 inch thick slices on the diagonal and proceed in the same way for dipping and frying. I like to use the Chefs Cut from Shaws so I wait for a sale. If you cook the chicken the day before and refrigerate, it may take a little longer than the eggplant to reheat.