"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggplant Parmigiana a la Nick Recipe

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This recipe for Eggplant Parmigiana a la Nick, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Aloi
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplants, peeled and sliced lengthwise ¼-inch thick
2 cups all-purpose flour
2 eggs
¼ cup milk
1½ pounds ricotta cheese
2 – 12-ounce packages mozzarella cheese, shredded
½ cup Italian parsley, chopped
Parmesan cheese
Oregano

Directions:
Directions:
Wash and dry eggplant. Beat eggs and milk. Dip eggplant in flour, then dip in egg mixture, then flour again. Heat ½ cup olive oil in large frying pan on medium high heat. Reduce temperature and fry eggplant until light brown. Place on cookie sheet lined with paper towels. Drain to remove excess oil. *(Healthier version: Bake eggplant in a single layer on non-stick baking sheet, uncovered, 15 - 20 minutes at 400º until soft).
Place small amount of Nick’s Marinara Sauce in bottom of greased 9X13-inch baking dish. Place 1 layer of prepared eggplant in bottom of dish. Cover with sauce; sprinkle with Parmesan cheese, dash of oregano, mozzarella cheese, and spread Ricotta cheese with spatula about ½-inch thick. Repeat process and layers until filled ½-inch from top of dish. Do not put Ricotta cheese on top layer. Sprinkle top layer with mozzarella and Parmesan cheese and top with parsley. (This can be prepared in the morning). Bake at 350º covered with foil for 30 minutes. Uncover and bake 30 minutes more or until hot, bubbly and slightly browned. Should cool ½-hour before cutting and serving.

 

 

 

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