Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 6 servings
Cuisine: American
Ingredients: 2 Italian Eggplants (medium), peeled, sliced 3/4” thick; Dash salt; 1.5 cups all-purpose flour; 2 eggs, beaten to blend; Dash milk; 2 cups seasoned breadcrumbs; 1/2 cup olive oil (divided); 2 cups Italian red sauce (divided); 8 oz. fresh mozzarella cheese, thinly sliced; 6 oz. finely grated Parmesan cheese; 1/2 cup fresh basil, chopped

Rick M @RickM_PTC

PTC, GA.

For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”

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Ingredients

6 servings

2Italian Eggplants (medium), peeled, sliced 3/4” thick
Dashsalt
1.5 cupsall-purpose flour
2eggs, beaten to blend
Dashmilk
2 cupsseasoned breadcrumbs
1/2 cupolive oil (divided)
2 cupsItalian red sauce (divided)
8 oz.fresh mozzarella cheese, thinly sliced
6 oz.finely grated Parmesan cheese
1/2 cupfresh basil, chopped

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Steps

1

Place eggplant slices on paper towels on a large plate. Lightly salt. Cover with another layer of paper. [This draws out some of the moisture and makes for a creamier eggplant texture when baked]
2

Place flour in a flat plate dish, egg wash in a bowl, and breadcrumbs on another plate.
3

Heat a very large frying pan over medium heat with some olive oil.
4

Working one at a time, dredge the eggplant slices on both sides in flour, then dip in egg wash, and coat in breadcrumbs by firmly pressing the slice down in the crumbs.
5

Add the slices to the heated pan, enough to fill the pan. [Fry in batches if needed]
6

Fry them lightly until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes.
7

Plate the slices and preheat oven to 350°
8

Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom. Add a slice of mozzarella cheese on top.
9

Stack the remaining slices for a second layer. Add the rest of the sauce on top and spread. Top the layers with the Parmesan cheese.
10

Cover with foil and place in the heated oven and bake for 40 minutes. Remove the foil and bake another 15 minutes.
11

Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
12

Using a spatula, cut and scoop a two-layer portion, and place it upon a bed of plated pasta. [Or use within a baked Italian sandwich roll]