One of my favorite dishes, I always ask for Eggplant Parmesan for my birthday. The dish is also my personal benchmark when judging an Italian restaurant - if they can produce a good Eggplant Parm, they are worthy of a return visit!
Ingredients
1 large Eggplant, peeled and cut into 1/3 inch slices
2 Eggs, beaten
1 1/2 C seasoned dry Bread Crumbs
1/4 C Olive Oil
3 C Spaghetti Sauce
1/2 lb. Mozzarella Cheese, shredded
1/3 C Parmesan Cheese, grated
Instructions
Arrange a layer of eggplant slices in a colander. Sprinkle
generously with salt. Continue layering and salting all eggplant slices. Let
stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and
dredge with breadcrumbs.
Heat oil in a heavy skillet. Over medium high heat fry
eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent
paper.
Preheat oven to temperature 350°F Arrange half the eggplant
slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread
half the sauce over top. Sprinkle with half the mozzarella and half the
Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly.
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