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Eggplant Parmigiana Alla Scalini's Recipe

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This recipe for Eggplant Parmigiana Alla Scalini's, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Tuesday, November 25, 2008


3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 1/2 pounds Mozzarella cheese, shredded
2 cups Ricotta cheese
Marinara sauce (recipe in sauce section)

Wash and peel the eggplant and slice into 1/4 inch slices
Place slices on paper towels and sprinkle with salt
Cover with another layer of paper towels and weigh them down with something heavy to drain excess moisture
Let them sit for an hour
Working with one slice at a time, dust with flour, dip in beaten eggs, and coat well with bread crumbs
Saute' in heated olive oil on both sides until golden brown
In a baking dish alternate layers of marinara sauce, eggplant slices, Ricotta, Parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top
Cover with shredded Mozzarella cheese, and bake for 35 minutes in a 375 oven
Let sit 10 minutes before serving

Personal Notes:
Personal Notes:
This dish became famous for expectant moms delivering their babies after eating this at Scalini's Restaurant in Smyrna, Ga.




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