Grandma's Parmigiana

Eggplant (Melanzane) - Cauliflower (Cavolfiore)
Cutlets (Cotolette) - Veal (di Vitello) - Chicken (di Pollo)
Parmigiana is generally something breaded, sautÈed and sprinkled with Parmigiano Reggiano cheese. Period. It can be eaten hot or ìcoldî or taken to a new level with tomato sauce and mozzarella. Grandma was always frying up some eggplant or cauliflower. We would eat it at room temperature as a snack or antipasto. Sometimes it made it into a casserole oven baked dish. Mom was great at doing the veal. My cousin Rose thinks killing baby calves for veal parmigiana is cruel, so I started using chicken. I guess it’s OK to be cruel to chickens. Turkey anyone? Combos of these recipes take what is great to sublime.

Amounts depend on how much vegetable or meat you want to prepare:

Eggplant, Cauliflower

Veal Cutlets sliced very thin by the butcher or Chicken Breasts, sliced to about º inch or so cutlets

3 – 4 Eggs, well beaten

1 – 1 1/2 cups flour

1 – 1 1/2 cups Italian Seasoned Breadcrumbs

Olive oil

Salt and pepper

Grated Parmigiano Reggiano.

Eggplant prep:

Slice the eggplant in quarter inch rounds or lengthwise. Salt the eggplant slices and allow to sweat on paper towels for 10 minutes or so. Blot off the moisture. Whether this gets rid of ìbitternessî I don’t know, but it makes the eggplant fry up nice.

Cauliflower prep:

Cut the cauliflower into clusters. Steam just until tender but not to the point that they crumble when pierced with a fork.

Veal or chicken prep:

Buy veal or chicken cutlets pre-sliced; or slice whole chicken breasts about a quarter inch thick. Pound with a meat mallet if you like

Place flour in a shallow bowl and season with salt and pepper.

Place breadcrumbs in another shallow bowl.

Beat the eggs in another bowl.

Cover the bottom of large skillet with olive oil, over medium high heat (or use alternative baking method as below)  Saute on both sides until golden brown.  Remove from the skillet and place on paper towels on a large platter and dust generously with grated Parmigiano Reggiano (parmesan) cheese while still hot. Let Cool. 

The veal ready to go into the oven using the alternative method as used here: place breaded eggplant or cutlets on an oiled cookie sheet, spray with olive oil and bake at 350-375 till browned - this is a bit less oily but not as good, in my opinion.)

Sprinkle with parmesan cheese.  The Eggplant and Cauliflower are delicious at room temperature as an Antipasto. The veal and chicken also make a great main course as is.

For Eggplant, Veal, Chicken Pamigiana Casserole with Tomato Sauce and Cheese: Dip each piece in a light tomato sauce and layer in a casserole. Add remaining tomato sauce. Top with more parmesan cheese and mozzarella. Bake at 350 degrees for 35 - 45 minutes, until bubbly hot.  For a great Combo: Alternate layers of Veal and Eggplant or Chicken and Eggplant.

With the tomato sauce - Eggplant layered with the veal in the casserole and a little more parmesan

Add the boys and dinner's ready!