Eggplant / Veal Parmigiana

Eggplant Parmigiana


It’s Mother’s Day and if Mom were alive we would be having Eggplant Parmigiana today. Mom loved eggplant and veal parmigiana.  So last year this is what I would have been doing instead of typing:

First, make the sauce, see below. If you are using veal you can get away with jarred sauce but it is so easy to make your own.

1 large Eggplant, peeled and sliced
(or 1 or 2 pounds of veal cutlets for scallopini, pounded to an even thickness)
Flour, about 1 cup
1 Egg, beaten
2 Tbsp. milk
1 cup dried bread crumbs
1/2 cup grated Parmesan cheese
salt & pepper
Oil for frying
Mozzarella cheese, about 1/2 pound or more if you like things really cheesy
Tomato Sauce (see recipe below)

Use 3 shallow bowls – put about a cup of flour in the first bowl, in the second bowl put in the egg and beat with milk, in last bowl put in 1 cup of dried bread crumbs, salt, pepper, 1/2 tsp. Italian seasoning and Parmesan cheese and mix well.

Dip each slice of eggplant (veal) first in the flour (shake off excess), then the egg wash, then in the bread crumbs.

Fry each in oil until lightly browned.

Place in baking dish with tomato sauce. Top with mozzarella slices. Cover and bake about 1 hour at 350°.

Plain Tomato Sauce (“Lent” Sauce in my house)
2 cans crushed tomatoes Not in tomato puree
1 large onion, diced
2 cloves garlic minced
salt & pepper to taste
Italian seasoning to taste (about 1/2 tsp)
dash of cayenne pepper
1/2 stick of butter
1-2 Tbsp. olive oil

Saute the onion in butter and olive oil until soft, add the garlic and cook until fragrant. Add the tomatoes and spices. Simmer about 30 minutes.