Today’s Google doodle features Julie Childs, the famous chef. She would have been 100 today. In honor of her, I thought I’d share a favorite recipe of my own. Enjoy!
Eggplant Parmesan
1 large eggplant
Cooking oil
1 egg
1/2 cup milk
Bread crumbs
Tomato sauce (can be jar or homemade)
Mozzarella cheese
Parmesan cheese
Italian herbs
Peel and slice eggplant into thin slices. Coat with egg/milk mixture and dip into breadcrumbs to coat both sides. Fry them in cooking oil, making sure they are nearly submerged in oil. You may need to add oil along the way. Once they are fried golden brown, move them to a paper towel-lined plate to absorb excess oil.
Using a rectangular backing dish (I like the glass Pyrex), line the bottom with sauce and put a layer of eggplant on the sauce. Top with sauce and then mozzarella cheese and parmesan cheese to your liking. Add another layer of eggplant, sauce and cheese until you run out of eggplant. The last layer should be cheese. Sprinkle italian herbs over the top (dried basil, oregano, salt and pepper to taste). Bake at 375 for about 20 to 25 minutes or until the cheese is melted. Enjoy with a side of pasta and sauce!
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