Old School Eggplant Parmesan

Many times when I make Eggplant Parmesan, I try to make a "healthier" version, one with less oil, no frying, more baking.  I will tell you that while those versions can be good and satisfy a craving for Eggplant Parmesan, they are nothing like the real deal old school version.  I made this version the other day, it was an occasion where shortcuts and substitutions were not to be taken, only the most authentic version would do.

I will now tell you that all those other versions are a fraud, there is nothing like this Eggplant Parmesan. Let your hair down once in awhile and go all the way.  This dish is worth it.

Old School Eggplant Parmesan

2 large Eggplants, cut into 1/4 inch thick slices
salt
4 large eggs, beaten
1 cup flour
olive oil
8 ounces fresh mozzarella cheese, grated
1 lb linguine

Basic Red Sauce

3 tablespoons olive oil

1/2 cup onion, finely diced

4 cloves garlic, finely chopped

84 ounces crushed tomatoes

1/4 teaspoon red pepper flakes

Salt and freshly ground black pepper to taste

1/2 teaspoon dried basil

1/4 cup red wine

Prepare the basic red sauce. Heat the olive oil in large pan, add the onion and saute until soft.  Add the garlic and cook a minute longer.  Add the crushed tomatoes and the remaining ingredients. Simmer until ready to use.

Lay the eggplant slices on two layers of per towels.  Salt the slices and then cover with another two layers of paper towels.  Let sit for 20 minutes.

Meanwhile, heat the olive oil over medium high heat in a large skillet.  Makes sure there is enough to cover the bottom of the whole pan.  Dip the slices of eggplant in the egg and then coat with the flour.  Fry the eggplant slices a few at a time, only fit as many in the pan as you can while maintaining a a single layer with a bit of space between each piece. It should only take few minutes on each side, just until  lightly browned. Drain on paper towels.

Preheat the oven to 425 degrees.  Spray a large casserole dish or two if needed with cooking spray.  Lay down one layer of eggplant slices.  Cover each slice with a a little bit of mozzarella, using about half.  Cover each slice with another slice of eggplant and then top each slice with the remaining mozzarella.  Bake for about 10 minutes.  Meanwhile cook the linguine.

Serve the eggplant with the linguine and top with the red sauce. Enjoy.