Friday, February 5, 2010

Eggplant Parmesan

Eggplant Parmesan



5 cups fresh dried breadcrumbs

Salt and freshly ground black pepper

6 large eggs, beaten

1 tablespoon water

2 to 3 medium eggplants, cut into 1/2-inch-thick round slices

All-purpose flour, for dredging

Vegetable oil, for frying

1 32ounce  jar tomato sauce

16 ounces grated mozzarella

6 ounces grated parmesan


Preheat oven to 375F
Season each eggplant slice on both sides with salt and pepper. Place the bread crumbs into a large  bowl. In another medium bowl, whisk the eggs and 1 tablespoon of water together.  Dredge each eggplant slice in the flour, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and place the egg plant on a baking sheet. Continue to dredge the rest of the eggplant. Heat 1/2-inch of oil in a large saute pans over medium heat until the oil reaches a temperature of 375 degrees F. Fry the eggplant slices,  until they are golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel lined baking sheet. Repeat with the remaining eggplant. Cover the bottom of the  baking dish with some of the tomato sauce and place half of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, and parmesan cheese. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Parmesan and bake until hot and cheese has melted about 15 minutes. Serve with your favorite pasta.

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