"The belly rules the mind."--Spanish Proverb

Kel's Eggplant Parmesan, 30 Years In the Making Recipe

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This recipe for Kel's Eggplant Parmesan, 30 Years In the Making, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 pounds of eggplant
Kosher salt
Vegetable oil for frying
3 large eggs, beaten
1 tablespoon water
1 cup all-purpose flour
1 1/2 cups Italian breadcrumbs
4 to 5 cups marinara sauce
8 ounces mozzarella, cut into thin slices
1 1/4 cups fresh Parmesan cheese, grated
10 fresh basil leaves, chiffonaded
Fresh ground pepper, to taste

Toss eggplant with 2 teaspoons salt. Place in a colander, let drain at least an hour. Soak up some of the excess liquid with paper towels. Preheat oven to 375 F. Heat marinara sauce.

Mix flour, salt and pepper in a shallow bowl. Beat eggs and water in a second bowl. Place breadcrumbs in a third bowl. Heat oil in a large skillet until hot but not smoking. Dredge eggplant in flour, shaking off any excess, coat with egg and dredge the slices in breadcrumbs until evenly coated. Fry eggplant slices until golden brown on each side, 5 to 6 minutes per batch. Transfer to paper towels to drain.

Spread 1 cup or so of marinara sauce in bottom of a greased 3-quart baking dish. Place one-third of eggplant slices on sauce. Cover with more of the marinara and sprinkle with some of the fresh basil. Add a layer of the mozzarella and sprinkle with some the Parmesan. Continue layering with eggplant, sauce, basil, mozzarella and Parmesan. Bake, uncovered, 40 minutes. Let sit for 5 minutes before serving.




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