It was a lazy January afternoon around here and I had one big beautiful eggplant, no desire to leave the farm,a giant can of organic tomatoes and lots of leftover cheese from the New Years Eve fondue night. Ah Ha....eggplant parmesan. So I got busy making a nice simple tomato sauce,I cut up the eggplant, dipped it in some beaten up eggs and bread crumbs..got out my friend, cast iron skillet, and fried it all up.Then just layered it all together in another cast iron skillet. When John got home all I had to do was pop it in the oven to bake and make a salad. It is STILL warm outside ....I know...this has got to end sometime....so we just lit some candles and settled in for a cozy skillet supper.
Kary's Farmhouse Skillet Eggplant Parmesan
Slice one large eggplant into thick slices
Dip each slice into some beaten eggs and bread crumbs
Saute in olive oil till brown
Add some salt to taste
Drain on paper towels and set aside
Make a simple tomato sauce. I had some leftover leek and shallots so I just sauteed them, added a big can of organic whole tomatoes, some salt and a splash of white wine and let it all simmer on the stove slowly for an hour or so.
Then just layered the eggplant, sauce and cheese...covered it in foil and baked it at 350 degrees till hot and bubbly.
Sprinkle with parmesan before serving
Do you see the kitty in the first picture..that's Whiskey Sour
the night will never stay, the night will still go by, though with a million stars you pin it to the sky; though you bind it with the blowing wind, and buckle it with the moon, the night will slip away like sorrow or a tune.