eggplant parmigiana | dairy

One of these days, November is actually going to get semi-cold. And when that happens, I'm going to indulge in comfort food and not feel the least bit bad about it. For now, we're eating eggplant parmigiana, which is a close second.

But just as soon as there's frost on the ground . . . 

Mashed potatoes? I'm in. 

Chicken pot pie? Sign me up. 

Chicken tettrazini? I'm so there. 

      

When I lived in St. Louis, I'd treat myself to one of those KFC Famous Bowls of deliciousness now then, the one with mashed potatoes and fried chicken and corn. I mean, I always got gut rot afterward, but just as soon as it's freezing outside, I'm recreating that bad boy. 

In the meantime, how about some eggplant parmigiana? That's healthy-ish, right? It's filled with cheese (yay, dairy!) and eggs and veggies. Ok, so it's at least better for you than the KFC Bowl of Unnecessary Calories. 

Look at all that cheese. 

Mozzarella. 

Parmesan. 

Provolone. 

It's almost better than my mom's famous nachos: Doritos covered in cheddar and pepper jack! 

Almost. 

Speaking of cheese, we interrupt this recipe to bring you Dorothy Lynch, dairy champion.  

Well, she's at least a relative to good old DL anyway.

Basically any slightly reddish, brownish cow is a Dorothy Lynch in my world. 

Also, please tell me you knew that was a salad dressing?

The days of mashed potatoes and pasta are coming. But until then, we're slicing up the eggplant, chopping up the salad, tipping our hats to Dorothy Lynch and enjoying these golden days of November.

But don't think we don't see you, KFC Bowls.

We do.

Boy, do we.

Eggplant Parmigiana

Ingredients

• 1/4 cup extra virgin olive oil
• 3 medium yellow onions, sliced
• 6 cloves garlic
• 1 tablespoon crushed red pepper flakes
• 3 28-oz. cans plum tomatoes
• 2 medium eggplant, cut 1/2-inch thick
• 1/2 cup flour
• 5 eggs
• 3 tablespoons milk
• 4 cups Italian breadcrumbs
• 1 tablespoon oregon
• 1 tablespoon thyme
• 1 1/2 lbs. mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 lb. provolone cheese
• 1 tablespoon sugar

Cooking Directions

1. Sauce: Heat olive oil. Add onion, garlic, salt and red pepper flakes. Cook 3-5 minutes. Add sugar and tomatoes. Cook 15 minutes.
2. Eggplant: Arrange in a single layer on baking sheets. Sprinkle both sides with salt. Sit 1 hour. Rinse with cold water. Pat dry.
3. Heat oil. Fry eggplant. Drain on paper towel. Lightly salt.
4. Layer sauce, eggplant and cheese.
5. Bake at 350 for 35-40 minutes.