Oh, my word…if you’re ready for the best eating ever, I have the recipe…well kind of a recipe…for you!! This is my usual recipe with no real recipe kind of post but let that worry you. It always is AMAZING! Everyone in the family who has had it loves it and asks for it often at this time of year when the tomatoes are overabundant and the eggplant is easy to pick.
I make this in huge batches and freeze anything that we don’t need at the time. It’s a GREAT freezer meal and it will be so appreciated when the snow is flying and you’re craving some delicious garden food.
I’m warning you in advance, this is a bit labor intensive, but trust me…totally worth it!!
I start out by getting the sauce ready. For me, I use two pounds of seasoned pork sausage, I cook it up and add my yard sauce to it. I make yard sauce from my garden tomatoes, onions, and peppers. You can find the recipe for it HERE.
Next start peeling the eggplant. I cut it into thin slices. Again, I make this in big batches to freeze so how many you use and how many I use will vary, but don’t fret about that.
I make a breading mix. I used about two cups of parmesan cheese, 1 3/4 cups of Italian Bread crumbs, 1/2 cup of flour, and 1/2 cup of corn meal. I add some salt and pepper along with Italian seasoning too.
I also make an egg wash. I used three eggs and milk. I put salt and pepper in here too. I have an immersion blender that I blend this all with. If you are making a small batch, use fewer eggs and less milk.
I dip the egg plant slices into the breading, into the egg wash and then back into the breading. I fry these slices in about 1/2″ of hot oil.
Once both sides are browned I put them in a pan. For these, I am making two people servings and freezing them. These small loaf pans work wonderfully for this. In fact so good, I plan to get more. I spray the pan with cooking spray and then start layering them up. I put fried eggplant on the bottom. Then I put cheese on it…Then I put a layer of sauce.
Then another layer of fried eggplant, sauce, and shredded cheese over the top.
That’s it. If you’re freezing them, cover them with tin foil and freeze them. If you want it for an upcoming meal, you can cook it immediately in a 350-degree oven for 30 minutes or it works great to refrigerate for a day or two and take it out and bake it when you need it.
Sadly I don’t have a picture of it cooked. We made all of these to either gift or freeze.
If you have to pick a favorite meal around here, this would make the top ten list for sure…likely the top two list. My homemade pizza might come in first.
Kalissa was here when we did this huge batch for the freezer. I’m thinking my tomatoes and the eggplant might hold out for another big batch yet. We’d happily put in another bunch.
If you try it, please let me know…I love to hear if you all love our family favorites as much as we love them.