Firehouse Eggplant Parmesan
By Tallahassee Firefighter Brett Tillotson
3 pounds eggplant
2 cups canned Italian plum tomatoes, well drained and chopped coarse
1 Tablespoon extra virgin olive oil
3/4 pound fresh mozzarella
8 to 10 fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Peel and cut the eggplant into ½ inch slices and steep them in salt for 30
minutes. To do this, place the slices in a colander vertically and sprinkle
with salt on both sides. This will eliminate the bitterness common in
In a large frying pan, pour enough oil into it to come 1-1/2 inches up the sides, and turn the heat up to high. When you have dried the eggplant with paper towels, dredge the slices in the flour, coating them on both sides. After coating with flour, fry the eggplant.
Put the tomatoes and olive oil in another skillet, turn the heat on to medium high, add salt, stir, and cook the tomato down until it is reduced by half.
Preheat oven to 400 degrees.
Cut the mozzarella into small slices. Wash the basil, and tear each leaf into two or more pieces.
Smear the bottom and sides of the baking dish with butter. Put in enough fried eggplant slices to line the bottom of the dish in a single layer, spread some of the cooked tomato over them, cover with a layer of mozzarella, sprinkle liberally with grated Parmesan, distribute a few pieces of basil over it, and top with another layer of fried eggplant. Repeat, ending with a layer of eggplant on top. Sprinkle with grated Parmesan, and place the dish in the oven.
Cook for 30-35 minutes, and after taking it out allow it to settle for several minutes before serving. Serve with spaghetti or other pasta of your choice.