Eggplant Parmesan (version XXXII)

Eggplant Parmigiana

1 large eggplant
1 egg
1/2 pound mozzarella cheese
3 teaspoons milk
clarified butter
2 teaspoons olive oil
tomato sauce
1 cup dry bread crumbs
3/4 cup parmesan cheese

Preheat oven to 350 degrees.

Blanch and peel eggplant. Cut into 1/2-inch thick slices. Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside.

Mix egg, milk and olive oil and place into a bowl. Mix bread crumbs and grated parmesan cheese in another bowl. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture. Allow excess milk and egg coating to drip off and then place the slice in the cheese and bread crumb mixture. Coat each slice thoroughly.

Place the coated eggplant slice on a rack and allow to dry for at least an hour. Sauté in clarified butter until golden on each side. Remove from skillet and place in a baking pan heavily greased with olive oil . Slice the mozzarella thickly and cover each slice of cooked, coated eggplant with as much mozzarella as needed. Pour tomato sauce over the cheese covered eggplant slices and bake for about ten minutes. Remove from oven and allow to cool. Sprinkle lightly with ground oregano and serve with additional tomato sauce.

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