Eggplant Parmesan (version XLVIII)

Eggplant Parmigiana

2 medium eggplants
3 large eggs
2 cups seasoned breadcrumbs
1/2 - 1 cup vegetable oil
2 cups tomato sauce from a jar or your own sauce
1 pound fresh mozzarella, thinly sliced
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano

Trim off the ends and tops of the eggplants and slice them into 1/2-inch thick circles. You should have about 16 pieces.

Beat the eggs in a shallow dish. Place the breadcrumbs on waxed paper or foil. Dip the eggplant slices in the beaten eggs and then into the breadcrumbs. Heat 1/2 cup vegetable oil in a large skillet. Fry the eggplant slices over medium high heat, about 4 at a time until golden on both sides. It is not necessary to cook the eggplant through, because they will be baked further to finish the cooking process. Add more oil to pan, if necessary. Place the fried eggplant slices on paper towels to absorb excess oil. (or use baking method instead of frying*see recipe below)

When they have all been fried or baked, lay 8 slices in a shallow baking pan. Top with 1 cup of the tomato sauce, 1/2 of the sliced mozzarella, 1/2 of the grated Parmesan cheese and sprinkle on 1/2 of the dried oregano. Top with 8 more slices of eggplant, trying to fit the same size eggplant over the bottom slices. Top with remaining sauce, mozzarella, Parmesan cheese and oregano. Bake, uncovered in a 350º oven for 25-30 minutes until bubbly. Serves 8.

Oven Baked After dipping eggplant in breadcrumbs, place on an oiled baking sheet in single layer. Drizzle tops with a little more oil, bake at 375º for 10 minutes, turn eggplant, bake another 5 minutes. Continue with process of layering with tomatoes, cheese, etc. as above.

Note: This can be assembled several hours ahead, then covered and refrigerated until ready to bake.



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