Eggplant Parmesan is usually smothered in cheese and sauce and you can hardly taste the eggplant. This dish is not that way! As the eggplant cool, make a quick sauce in the skillet you’ve used for frying. If there is any more than a Tablespoon of oil in the skillet, remove it. To the remaining oil, add a couple chopped Roma tomatoes (any variety will work), ¼ cup of finely chopped onion, ¼ cup of chopped red or green bell pepper and 1 teaspoon of garlic puree. Add a generous grind of black pepper and a good sprinkle of salt. Sauté the vegetables until they are softening, then add about a cup of tomato juice (I use Bloody Mary mix!) to create the sauce. If you want more liquid, add it. If you want more flavor, use V8 juice. Cook this until it starts to bubble, then it is done. This is a quick, fresh sauce.
Pour the sauce over the eggplant slices when ready to serve. Top it with parmesan cheese. Serve it with rice or pasta … or with other vegetables! Make this recipe your own.
My next recipe is so worth making! It takes a little time, but it sure will surprise your family. Don’t tell them that eggplant is in the recipe, if they don’t like eggplant. They will never know it! It is important to use vegetable or canola oil to deep fry these fritters. You want to make sure the temperature has reached 375 degrees. Anything lower will take too long and the fritters will absorb too much oil. Test fry a little drop of your batter before putting a whole scoop in. I have found that it is so simple to use a small ice cream scoop to drop the batter when frying anything like this. If you dip your scoop into the hot oil, before scooping up some of the batter, it will be easier to release the batter. You can make this batter in advance and keep it refrigerated. Notice that there is no milk or water in the batter. The eggplant has plenty of liquid, even after you have pushed all the water out of it.