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Eggplant Parmesan a la Spanky by Charles "Spanky" Price
Make your favorite tomato sauce and reserve it. Cut the hide off your eggplant or eggplants and slice them fairly thin 3/8 to ½ inch but no thicker. Put them in a glass or plastic dish and salt them with kosher, sea salt or Himalayan Pink Salt (also better for you than the other salts). Cover the sliced eggplant with milk and water mixed about 50/50 and soak. Soak until the milk mixture turns light gray. 30 minutes or so. This gets the bitterness out of the eggplant. Turn the slices so they all get a chance to soak. Pat dry and make an egg and milk wash add some ground pepper and granulated garlic. Dredge in Italian breadcrumbs laced with more granulated garlic. Heat some good olive oil in a skillet and fry the slices on medium heat to not burn the oil and breadcrumbs. Place on paper towels to rest. Put the eggplant slices in a baking dish put some sauce on them and some good shredded mozzarella cheese. Layer up the remainder of the eggplant just like above then an extra hit of cheese on top. Bake in oven at 300 degrees or a little less depending on your oven until the cheese is all bubbly and starts to brown. Pull the dish out and let it rest a couple of minutes. Then enjoy with your favorite pasta and bread if you dare! Bon Appetite!
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