Ingredients: |
Ingredients: 2 medium eggplants, skin removed, and sliced vertically into thin slices
6-8 large eggs beaten with some parsley and pecorino Romano cheese in a wide dish
About 1 pound of finely ground ready flavored bread crumbs from a bakery or plain that is seasoned by you (pepper, garlic powder, onion powder, salt, and parsley) in a wide baking dish
1 -2 cups of flour in a wide dish
Canola oil for pan frying
Grated pecorino Romano cheese or a combo of pecorino and good parmesan grated
˝ pound of mozzarella cheese
Nina’s sauce (approximate): 2 28 oz. cans of Hunts tomato sauce with 1 quart of my tomato sauce, 1 large onion diced, 3 garlic cloves sliced thin, 2 tablespoons of tomato paste, pecorino rind (optional but recommended). Sauté the onion and garlic in a couple tablespoons of olive oil in a saucepan until translucent and softened. Add the tomato paste and cook another couple minutes. Add the cans of sauce, my sauce, rind, and some water to rinse out the cans. Bring to a simmer and cook for about 1-1 ˝ hours.
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Directions: |
Directions:Dredge the eggplant slices in the flour, then egg wash, then the bread crumbs. Shake off excess of all those things after each step.
Generously coat the bottom of a wide skillet with the oil and turn heat to medium high. Start frying the eggplant slices when oil is hot for a couple minutes on each side. The goal is golden brown on each side. Remove to a paper towel lined plate with the tongs. You may want to reduce heat to medium after the first batch. Continue with remaining eggplant. You may need to add some clean oil along the way.
Coat the bottom of a large casserole baking dish with some sauce and place a layer of fried eggplant on top. Sprinkle with grated cheese. Then do another layer of sauce, eggplant, and grated cheese. Keep going until you run out of space or eggplant. Layer or sprinkle the mozzarella cheese on the top.
Bake for 30 minutes in a 400 degree oven with tin foil on top. Remove and continue cooking until golden brown on top, about 20 minutes longer. Allow to cool a little and serve. |
This recipe for Aunt Nina’s Eggplant Parmesan is from