Eggplant and Porcini Parmesan

Fresh Porcini are generally available in the fall between Thanksgiving and Xmas in better markets. Sometimes they are sliced in half and held together by a rubber band so you can see there are no worms in the stem. You can substitute Portabello mushrooms, but first it’s best to cut off the black gills from underneath the cap.

•1 jar your favorite pasta sauce
•2 large eggplants, most of the skin cut away, sliced lengthwise into 8 or 10 slices, 2 inches wide
•4 large porcini mushrooms, sliced lengthwise in 1 inch slices
•1 packet sliced mozzarella cheese
•4 large eggs, lightly scrambled
•2 cups breadcrumbs
•Salt
•1 cup parmesan, grated

Salt the sliced eggplant and place in a colander for 1 hour to release the bitter juices. Rinse off with water, pat dry, dredge in eggwash, then breadcrumbs and either fry in veg oil or bake on pan in 350 degree oven for 45 min.(I like to fry them in a deep fryer for creamiest interior texture). Meanwhile, in a DRY pan (no oil yet) on high heat, cook mushrooms until their liquid is released and pan is completely dry (you will be amazed how much liquid is in the mushrooms). Remove from pan. In a large baking pan assemble the 4 parmesans: sauce on bottom, eggplant, mushrooms, cheese, sauce, eggplant, mushrooms, cheese, sauce, parmesan on top. Tent with foil and bake in 350 for an hour.