Ingredients: |
Ingredients: 1 Large Eggplant (or 2 smaller ones)
1 cup seasoned bread crumbs
1/2 cup flour
2 eggs (beaten with a little milk or water)
vegetable oil
1/2 cup Romano cheese, fresh, grated
1 cup Parmesan cheese, fresh, grated
2 cups Mozerella cheese, fresh, grated
Marinara Sauce - can use jar sauce or make fresh.....
1 large can tomato puree or diced tomatoes
1 small can tomato paste
1 tsp diced garlilc (from jar or 1 large clove, minced)
1/2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1 large bay leaf
A little red wine to thin (about 1/2 cup)
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Directions: |
Directions:• Preheat oven to 350º
• Peel and slice eggplant into 1/4" slices, place in a large bowl of water to soak for about 5 minutes (makes it tender) and then place on paper towel to dry.
• In a wide bowl, combine flour and bread crumbs
• In a wide bowl, combine the egg and a little water, beat well.
• If making your own Marinara sauce (not using premade jar kind which is easiest), combine all ingredients above in a large sauce pan and bring to a boil. Then turn to low and let simmer while you prepare the eggplant.
• In a large frying pan, pour some vegetable oil (about 1/4"deep) and heat.
• While oil is heating, take a slice of eggplant, dip in the flour mixture quickly, dip in the egg mixture quickly and then back to the flour mixture. You do this quickly so that it will be a light coating, unlike say, chicken fried steak where you really let it soak up the flour and egg for a thicker crust.
• When your oil is hot enough (I throw a tiny sprinkle of the flour in to see if it sizzles), then add your prepared eggplant slices, in one layer. Cook until browned on both sides, on medium, probably about 5 - 7 min each side. Lay the cooked eggplant on a plate with a paper towel to drain the grease. Repeat this until all of your eggplant is cooked.
• In a 13 x 9 x 2 casserole dish sprayed with Pam, you'll place one ladle full of sauce on the bottom and spread around, put one layer of the eggplant, another fuller ladle of the sauce, sprinkle 1/3 to 1/2 of the cheese (depending on if you think you have enough eggplant for 2 or three layers) and repeat the layering process. You want to end up with marinara sauce and then cheese as the final layer.
• Cook in oven for 25-30 min until cheese is browned and bubbly. Check eggplant to make sure its tender. |
This recipe for EGGPLANT PARMESAN is from