Sunday, May 17, 2009

Eggplant Parmigiana

3 medium eggplants
6 cups seasoned bread crumbs
3 cups white all-purpose flour
1/4 cup dried parsley
2 tbsp table salt
1 tbsp Ground black pepper
6 large eggs
4 cups whole milk mozzarella cheese, shredded
8 cups of your favorite tomato sauce.


Scramble eggs in a bowl and set aside. Mix breadcrumbs, flour, parsley, salt & pepper together in a large bowl and set aside. Peal eggplant and slightly slice off both ends. Slice eggplant 1/8 inch thick lengthwise. Heat oil in frying pan. Dip eggplant in egg then cover in the breadcrumb mixture. Add to hot oil and fry to a crispy golden brown. When it is done frying lay flat on a paper towel to absorb any excess oil. Do this until all eggplant is done. Get a deep baking dish
9 x 12 - 3 inches deep. Put a layer of tomato sauce on the bottom of the baking dish at least 1/8 inch thick. Start to layer, alternating eggplant, sauce, and cheese. Do this at least 4 times, with the cheese ending up on top.
Bake at 350 degrees for 50 minutes or until edges are golden brown. If you see the top cooking to fast lay a piece of non-stick aluminum foil on top. Do not secure it.
Makes 8 servings
21 points
Bon appetite

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