Thursday, July 7, 2011

Ahhh, Eggplant Parmesiana!

Tonight, I made eggplant parmesiana.  The best I have ever made.  I deviated from my mom's recipe a bit, and boy she would be proud!!
Here is the recipe:

1 medium eggplant
3 eggs beaten
¼ c parmesian cheese grated
½ c flour
1 ½ c panko breadcrumbs Italian flavored
1 small jar of tomato sauce
1 c water
2 c shredded cheddar cheese
¾ c olive oil

  1. Peel and slice the eggplant into thin slices
  2. Lay the slices out on a cookie sheet
  3. Sprinkle salt on the eggplant
  4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
  5. Beat the eggs with ¼ c parmesian cheese
  6. Have 3 dishes ready – flour, egg mixture, bread crumbs
  7. Rinse the eggplant quickly to remove some of the salt
  8. Have glass casserole dish ready.  Pour a little sauce on bottom.
  9. Put ½ c olive oil in skillet and heat
  10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs.
  11. Fry them in skillet until brown
  12. Layer them on the bottom of the casserole dish in single layer
  13. Sprinkle shredded cheddar cheese over eggplant
  14. Ladle sauce over the layer.
  15. Continue to fry the eggplant and make layers until all cooked up.  Add more olive oil as needed.
  16. Pour sauce over top and more shredded cheese.
  17. Bake in 400 degree oven for about 20 minutes until bubbly.

Makes about 6 servings.  Cook time 35 -45 minutes.

Try this, I'm sure you'll like it!  Until next time....mangia!

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