I went to the grocery store this past Wednesday. The produce section looked like a wasteland. There was a special on zucchini, squash, and eggplant. All of whose spots were empty. I managed to get some baby eggplant at the same price as the adult ones. The baby ones were priced almost twice as much. I ended up buying 6 of the baby ones. Here is my recipe for eggplant Parmesan.
1 cup seasoned breadcrumbs
2 eggs beaten
1/4 c milk
Spaghetti sauce 2 cups
1 can diced tomatoes drained (I used zesty)
1/2 c shredded Parmesan cheese
Prepare the eggplant by either soaking the slices in milk for a half hour or put the pieces in a colander salting them and making layers. Make sure to put a plate underneath the colander as it will release it's juices. The milk method also takes out some of the bitterness but if you use the salt method make sure to rinse the pieces well.
Preheat the oven to 350. Combine the breadcrumbs and half of the Parmesan cheese together. Heat 1 inch olive oil in a large pan. In batches coat each piece of eggplant with the egg and milk mixture. Dip into the breadcrumbs. The oil will be ready for the eggplant when it begins to ripple. Brown the pieces on each side for about 3 minutes until golden brown. Remove to paper plates lined with paper towels to remove the excess grease. Add one half of the spaghetti sauce and diced tomatoes to the bottom of a 9x13 baking dish. Layer the pieces of eggplant on top of the sauce. Make sure to squeeze the eggplant in so it touches the sauce. Top with the remaining sauce and sprinkle with the remaining Parmesan. Bake for 35 minutes or until tender. I served mine with some spaghetti noodles.