"La Mama Scogs" Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggplants, peeled and sliced 1/2” thin
4 cups soft crust sour dough or Kaiser rolls, preferably 2 days old, crumbled small (sandwich bread is too soft – rolls are best as long as crust isn’t too tough)
½ cup salami, diced
½ cup raisins (optional)
½ cup parmesan cheese
16 oz mozzarella cheese, sliced ¼” thin
4 large eggs
sugar
favorite “spaghetti” sauce (like Nonnie’s sauce!)
corn oil for frying
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Directions: |
Directions:Place eggplant slices in water to soak out bitterness while you prepare the filling.
Make Filling
Place bread crumbles in a large bowl. Beat eggs and add to bread. Mix in salami, raisins (if using), and parmesan. Ingredients should be “damp” (squishy is okay, too!) so “they” will hold together when put between layers of eggplant slices.
Drain the eggplant slices and gently squeeze them to take all the water out.
Assemble the eggplant “stacks”
Line a baking sheet with aluminum foil. Cover one slice of eggplant with filling and place another slice of eggplant on top. Place stack on foil. Continue until all eggplant slices and filling is used.
Fry the eggplant stacks
Heat the oil in a large pan. (Use corn oil so it won’t “smoke” when hot.) Fry each stack until light brown. Remove from oil and drain on paper towels until all stacks have been fried. Let cool slightly.
Assemble the eggplant parmesan
Select a casserole dish large enough to hold all the eggplant stacks you have made. Place a layer of sauce on bottom to flavor the eggplant. Place the eggplants stacks in a single layer to fill the casserole dish. Lift the top layer of each stack and place a slice of mozzarella cheese to fit (as best you can – it will melt and be ok if eggplant “tears”). Layer more sauce over eggplant stacks and sprinkle with sugar. (The sugar takes away the acid of the tomatoes.)
Bake the eggplant
Bake at 325 degrees for 20 minutes. Sprinkle parmesan all over eggplant and continue baking until the sauce starts to bubble and parmesan is golden brown.
FINI AND ENJOY! |
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Personal
Notes: |
Personal
Notes: With raisins or without...the question can only be answered by YOU!
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