Eggplant Parmesan (version IX)
1 large eggplant,peeled,sliced 1/4 to 1/2 inch
Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels.
2/3 cup flour
2/3 cup fine bread crumbs
olive oil for frying
3 cups tomato sauce
1 pound mozzarella, fresh if you can get it
1/2 cup parmesan, grated
4 cups of sauce (your favorite).
In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top.
Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely. You can use the broiler for browning during the last few minutes, but don't over do it.
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