Ingredients: |
Ingredients: 1 2 nice fresh ripe eggplants
Good olive oil
Progresso ITALIAN-STYLE breadcrumbs.
A few eggs, beaten, for dipping the slices in.
Good tomato sauce. The sauce is very important. If using bought sauce (try Classico Tomato/Basil), you'll need 1 1/2 - 2 jars.
good shredded mozzarella.
good Parmesan.
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Directions: |
Directions:Put a little olive oil and some Tbs of sauce in the bottom of a big lasagna pan. Also have ready:
Two shallow dipping bowls, one for the egg, one for the breadcrumbs, lined up next to your fry pan on the stove.
A plate or baking sheet lined with paper towels to drain the cooked eggplant rounds.
A big nice solid fry pan with sides, filled with a Ό inch oil, heated nice and hot (but not smoking hot) so that a breadcrumb sizzles when dropped in. Then, its ready.
Line up your sauce and cheese at the ready by the lasagna pan.
Now, your assembly line starts. Dip the rounds of eggplant into egg, then coat with breadcrumbs, then place flat in fry pan/oil. Turn with fork. Make sure the eggplant become soft and melty under your fork, under the crisp exterior of crumb. As they become done, lift them out of pan and drain the rounds on paper towel. Then transfer flat into the lasagna pan on top of that little starter layer of oil and sauce. Continue layer of eggplant (lightly salted/peppered), then layer of mozz/parm/light sauce, then eggplant again, then sauce/cheese, and keep building. End with a ton of sauce to cover and top with a good heavy sprinkle of cheese; bake 350 for 30-40 mins, et voila.
Youll eat it and like it, my grandma would mutter. Complaint department, fifth floor. |
This recipe for Grandma Frances's Eggplant Parmesan is from