Millie's Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium eggplants Salt Flour for dredging 3 eggs beaten 2 cups breadcrumbs seasoned with oregano, salt and pepper Vegetable oil for frying 4 cups Marinara Sauce 8 ounces mozzarella cheese shredded 1/2 cup grated Parmesan cheese
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Directions: |
Directions:Trim and peel eggplant. Slice eggplant into 1/4 inch round slices. Layer slices into one or more colanders. Sprinkle each layer with salt and let drain for one hour. Wipe salt from eggplant and pat slices dry.
Working with one slice at a time, dredge in the flour to coat lightly, then dip into the beaten egg allowing the excess to drop off. Then coat both sides with breadcrumbs. Continue until all eggplant slices are done.
Pour about 1/2 inch oil into a deep fry pan and heat over medium heat. Fry the slices in batches in a single layer turning once until golden brown on both sides. Drain on paper towels.
Preheat oven to 375º. Lightly coat a 9x13 inch baking pan with cooking spray. Spread a thin layer of marinara sauce in bottom of the pan. Make a layer of eggplant slices, overlapping slightly. Top with a layer of mozzarella, another layer of sauce and a sprinkle of grated Parmesan cheese. Repeat the layering ending with a layer of eggplant, sauce and grated Parmesan cheese.
Bake for 40 to 50 minutes until sauce is bubbling.
Let stand for 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
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Personal
Notes: Our family always referred to this dish as "Moolenyam". It wasn't until I was an adult that I realized that the Italian name for eggplant was Melanzane. I never got a written recipe from my mother for this dish, but I think this is pretty close. Obviously the quality of the Marinara Sauce will have a big impact on the result. Mangia !!
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