Ingredients: |
Ingredients: Simple and Fast or Fresh Gourmet, It all depends on you and your ingredients, pocket book and the time you want to spend in the kitchen. Lots of choices here, no matter which way you go this is a winner. Substitute chicken for eggplant for Chicken Parmesan.
Basic Tomato Sauce, in sauce section or your favorite 1 quart jarred Marinara sauce.
2 large eggplants
3 cups fresh bread crumbs, from crust less French bread ground in processor or store bought .
2 large eggs
1 cup flour
6 tablespoons + Olive oil, divided
3 cups coarsely grated, fresh water packed mozzarella, divided
1 ¼ cups fresh grated good quality Parmesan Cheese
1 ¼ cups fresh grated Pecorino Romano Cheese
2 TBL fresh chopped Italian parsley
2 + TBL sliced fresh Basil plus whole leaves for garnish.
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Directions: |
Directions:The cheese may not be available or in your budget, so you can use common Mozzarella, and 2 ½ cups grated Parmesan, preferably fresh.
Heat oven to 350
Spread about 1 cup sauce on bottom of 9x15x2 inch pan sprayed with non stick coating . Slice egg plant into 1/2 inch slices, put on cookie sheet and salt. Let set for an hour, rinse and pat dry. Spread bread crumbs on plate. Whisk eggs to blend in shallow pie pan, spread flour on another plate. Coat both sides of egg plant with flour, then egg, then crumbs. On Med high, heat 2 TBL oil in large non stick skillet. Brown eggplant in batches about 2 minutes per side, add more oil as needed. Place in pan with sauce, if they are too crowded you can over lap them a little like tipped over dominoes. Spoon the remaining sauce over eggplant, sprinkle with Mozzarella, Parmesan and Romano Cheese. Bake in oven until cheese melts and eggplant is heated through. about 20 minutes. Sprinkle with fresh Parsley and Basil. I like to serve mine over fettuccine noodles. |
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