EGGPLANT PARMISIANA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: “Grandma Angie’s recipe”
1 medium Eggplant, peeled in stripes and sliced
I/4 cup grated Parmesan cheese
1 pkge of Mozzarella cheese
1-2 eggs beaten (add a little water)
Salt, pepper to taste
˝ cup of Flour
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Directions: |
Directions:Prepare Marinara Sauce just like the Meat sauce but without the Meat.
Preparing the Eggplant. Beat eggs with pepper (adding salt – optional). Dip slices into egg, then dredge in flour. Fry in large frying pan with canola oil until golden brown. The oil tends to dry up after a while, so add oil as needed. Dry eggplant on paper towel after frying.
Baking: Use at least a 9” X 5” baking pan. Cover the bottom of the pan with a thin coating of sauce. Begin layering the Eggplant by placing the slices in the bottom of the pan slightly overlapping each slice. Cover with a layer of tomato sauce and a layer of sliced or grated Mozzarella cheese. Then sprinkle with Parmesan cheese. Repeat these steps until all the Eggplant is used up. Top with a final layer of cheese and sauce. Bake in 325 degree oven if using glass pan or 350 degrees for metal pan, and bake for 25 minutes.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This is another favorite in my family. My mother made it, and I have continued in her footsteps. My son, Ken, loves the dish. We make it on St. Joseph's Day as a hearty meatless dish. My Aunt Marion breads the eggplant, but we use flour and egg. I like it both ways, but this way seems to be a little lighter. I don't know an Italian family that doesn't have their own variation. Hope you like it!
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