Eggplant Parmesan Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 Medium deep purple eggplant, Peeled and sliced
1 cup flavored Italian bread crumbs
3 eggs, beaten
salt and pepper ,to taste
1 28 ounce can crushed tomatoes,
1 cup olive oil
1 cup vegetable oil
1 teaspoon each oregano,basil, parsley
1-2 fresh garlic cloves
1 bag of shredded mozzarella
Parmesan cheese
|
|
Directions: |
Directions: Place 1 cup of olive oil in medium saucepan. Chop 1 or 2 cloves of garlic and add to saucepan. Do not sauté yet
Peel the skin off the eggplant and slice thinly like a loaf of bread
Take 1 cup of bread crumb and put in bowl or pie plate. In another bowl beat the 3 eggs with salt and pepper.
Dip sliced eggplant one by one in egg wash first, then dip in bread crumb until whole eggplant is done – Set aside.
To make your sauce, begin heating the olive oil and garlic on low heat. Add to heated oil the 28 oz can of crushed tomatoes of your choice ( I use Tuttorosso but it depends on where you are living) make sure its crushed tomatoes. Add basil, oregano, parsley,and the salt and pepper to taste. Let that come to simmer for about 30 minutes on low heat stirring occasionally.
Take a medium or large frying pan and add 1 cup of vegetable oil, let that get hot and start frying the coated eggplant until crispy. After frying place in a plate with a paper towel to pick up excess oil.
To assemble: Take a baking dish, and spread one scoop of sauce until it covers the bottom of pan, lightly, not a lot. Put one layer of the eggplant until evenly distributed on the bottom of the pan. Put sauce on top of eggplant, and sprinkle some parmesan cheese and shredded mozzarella according to your liking. Continue layering until finished with eggplant. You should have 3 layers with 1 medium eggplant. The top layer should finish with sauce, mozzarella and parmesan.
Bake in a 350 degree oven for 45 minutes until it gets golden color and crisply. Let sit uncovered for at least 15 minutes for easier serving. |
|
Number Of
Servings: |
Number Of
Servings:3-4 |
Personal
Notes: |
Personal
Notes: Le'Sann - I read in a article about egg plant that some kinds have a slight bitter taste. You can prevent the bitterness by laying the cut slices of eggplant on a paper towel and lightly salting the tops. Let set for at least 20 mins then thoroughly rinse all the salt off and batter and fry.
This is always so delicious when Lorraine makes it for us. If you double the recipe you can get 8- large servings out of a 13X9 in pan.
|
|
This recipe for Eggplant Parmesan is from