Farmers' Market Friday ~ Cheesy and Delicious {TGK Mama's Eggplant Parmesan}

Eggplant is in all its glory at the market right now. A member of the genus Solanum, it is related to both the tomato and the potato. A native of the Indian subcontinent, it was there that it was domesticated from wild nightshade which is highly poisonous. This relationship is why it was once believed to be extremely poisonous too. Today, it is known that the the leaves and blossoms can be poisonous due to their solanine content (the same chemical that is responsible for the green tint and sprouting of potatoes, and the reason those green potatoes shouldn't be eaten). However, the amounts present in the blossoms and leaves is so small that one would have to consume enormous quantities of them to feel any ill effects.

Not to worry, no leaves or blossoms are used in the Texas Girl Mama's simple and delicious recipe for Eggplant Parmesan - just the rich, meaty eggplant fruit which is fried in a cornmeal batter (which fooled me when I was a kid into thinking this was some sort of fried fish fillets), layered with fresh Parmesan, tomato sauce and spices and topped with mozzarella and then baked to bubbly perfection. Because this is one of those handed down things which hasn't ever been written down, this recipe is a series of guideposts, a suggestion of the process for making a dish of deliciousness rather than a lockstep, carved in stone, recipe. (Which is pretty much how all cooking goes in my kitchen.)

For this recipe, here's the market shopping list: 

• Eggplant

• Eggs

If making your own sauce, you'll also want: 

• Olive oil

• Tomatoes (if you want to make your own sauce)

• Garlic (coming to the end of its season but still might be able to get some)

TGK Mama's Eggplant Parmesan

• 4 medium eggplants

• 6-8 oz of fresh shaved Parmesan cheese (Currently, I'm liking a product in the HEB product line called Bellafoglia (which means beautiful leaves in Italian) it is thin sheet-like pieces of quite good Parmesan cheese and can be found with the hanging bags of shredded cheeses.)

• 8 oz of grated mozzarella cheese

• 1 to 2 C of tomato sauce (either purchased, canned or make your own sauce - I'll provide a quick recipe below)

• cornmeal

• white flour

• garlic powder

• Italian herbs (either fresh or dried) oregano, basil

• canola oil for frying

1. Prepare eggplant. Cut off stem and blossom ends. Slice eggplant into 1/2 in thick slices (either cross-wise into rounds or length-wise into oblong ovals - your choice). In a shallow dish mix approximately one cup cornmeal, 1/4 cup flour, and 2 tsp garlic powder. In another shallow dish, beat 2- 3 eggs until frothy. 
2. In a large skillet, add enough canola oil to reach a depth of 1/2 - 3/4 inches. Heat over medium high heat. While waiting for oil to warm, dip several eggplant slices in the egg wash and then dredge in the cornmeal mixture. Place eggplant slices in the hot oil and fry until golden brown (about 2 minutes) flip and brown on other side. Remove cooked slices to a pan lined with papertowels. Continue until all eggplant is fried. (If you run out of eggwash or cornmeal dredge, mix up a bit more.)
3. In a 9x13 baking dish, pour a bit of tomato sauce and spread to cover entire bottom of pan. Add one layer of fried eggplant, top with a sprinkle of the Parmesan, a sprinkle of Italian herbs, a sprinkle of mozzarella and more tomato sauce. Continue layering and finally top with a generous layer of the shredded mozzarella.
4. Place baking dish into a 350F oven and bake until cheese is melted and tomato sauce is bubbly and entire dish is heated through (about 30 minutes). Remove from oven and allow to rest 10-15 minutes and then cut into squares for serving. Enjoy!  

Quick & Easy Tomato Sauce

• 2 Cups tomatoes cut into chunks with juices saved

• 5 cloves garlic, finely minced

• 5 Tbsp olive oil

• basil, salt and pepper to taste

1. Put tomatoes, garlic, olive oil, salt and pepper into a saucepan, turn on heat to medium high. Cook for 20-25 minutes (it is ready when the oil floats free from the tomato). 
2. Off heat, if using, mix in the torn basil leaves and stir well.
3. Sauce may be chunky, if you prefer a smoother sauce, blend with the blending device of your choice (immersion blender is mine.) 

This dish makes for a wonderful freeze now - eat later dish as well.  Just add a fresh Caprese salad of tomatoes and you're all set for a delicious dinner!
Happy Cooking! 
sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

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