Directions: |
Directions:Slice eggplant about ¼ inch thick;then layer the slices in a large bowl, sprinkling a little salt on each layer. Cover with water and allow to soak for about half an hour, then drain and pat dry with paper towels.
Meanwhile, beat the eggs and water in a bowl wide enough to lay a slice of eggplant in. Combine flour, salt and pepper and place on a shallow dish. Combine bread crumbs, cheese, garlic powder, parsley, and Italian seasoning and place on another plate. Heat olive oil in a large skillet. Preheat oven to 350º; lightly coat your chosen baking pan with olive oil.
Dredge eggplant slices in flour, then dip in egg mixture, then dredge in breadcrumb mixture; fry in hot oil until brown on both sides. Drain on paper towels. You may have to wipe out the skillet, add more oil, or prepare additional egg/breadcrumbs. Cover the bottom of your prepared dish with sauce, add a layer of eggplant, then mozzarella, cover with sauce, sprinkle with a bit of Parmesan cheese and continue layering (eggplant, mozzarella, sauce) ending with mozzarella on top. Bake, covered, for about 45 minutes or until cheese is melted and sauce is bubbling. Uncover and bake another 5 or 10 minutes until cheese is very lightly brown on top. Sprinkle some fresh, finely chopped basil or parsley on top as a garnish before serving. |
Personal
Notes: |
Personal
Notes: For best freezing results allow the slices to cool, spread in a single layer on a cookie sheet & freeze, then place in a freezer bag. To use, remove the slices and layer as above (no need to thaw), bake as directed. This recipe also works for chicken or veal Parmesan. Pound the meat to about 1/4 inch thickness; make in a single layer.
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