Minneapolis has had a little hint of fall in the air lately. Because of this, I've been craving some heartier, autumn fare. Last week I made a small batch of eggplant Parmesan for Nick and I. I like to make portions sized for two in my thrifted Nordic Ware loaf pan, although any loaf pan would be the correct size.
Essentially, eggplant Parmesan (this recipe, at least) is a lasagna where battered and fried slices of eggplant stand in for the lasagna noodles. I actually chose to bake the eggplant, however, because my attempts at frying eggplant have resulted in a soggy, greasy mess.
I used this recipe, but altered the amount of ingredients. I found that one eggplant and one quart of my canned tomatoes, cooked along with some garlic, basil and oregano while the eggplant baked, worked out pretty well. Otherwise, I stuck to the recipe and layered my eggplant and sauce with fresh mozzarella slices. It was delicious, and perfect for the two of us.
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