Eggplant Parmesan

I distrust the eggplant as an ingredient because I never feel that I know what I'm doing with it. Its large, not often used, not entirely easy to work with and just plain weird looking. Despite this, the vegetable makes a wonderfully tasty dish in this oldschool-simple recipe.


  • 1 large eggplant, sliced into 1/4" pieces
  • 3 eggs
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 3 Tbl flour
  • 3 Tbl oil
  • 3/4 lb jack cheese
  • 2 cans tomato sauce


Beat into eggs salt, oregano and pepper. Dip eggplant slices into egg mixture and dredge in flour. Heat skillet with 3 Tbl oil to medium-high heat. Fry both sides of eggplant until brown, placing cooked eggplant in a baking dish. Alternate layers of eggplant with layers of jack cheese and tomato sauce.

Back at 350F for 35 minutes.