Eggplant Parmesan
Oven @ 350°
Prep time :: 20 min
Baking time :: 35-40 min ______________________________________________________________________________
1 sliced Large Eggplant ( ½ inch – 3/8 inch slices)
~¼ cup Salt –enough to coat eggplant and “sweat” away black bitter juices
3 Eggs
¼ cup Half + Half or cream or milk
2 cups Breadcrumbs (Panko is my favorite)
1 teaspoon Black Pepper
1 TBspoon Dried Basil
1 TBspoon Dried Oregano
2 cups Freshly grated Parmigianno Regianno
10 ounces Fresh Mozarella –sliced about ½ inch or less thick . .
~ Coat sliced eggplant in salt and place in colander over bowl to collect black juice, let sit about 20 minutes
~Rinse them in cool water to get salt off
Egg Mixture + Breadcrumbs for frying eggplant
~ Whisk eggs + milk + pepper (no salt in the eggs) for dipping eggplant
~Then dip the eggplant in the breadcrumb mixture::
mix the breadcrumbs, basil, oregano, pinch of salt & pepper and some
(~ ½ cup) parmigianno regianno (my favorite parmesan, but any will do, regianno is just the best!)
~Fry in hot oil in frying pan, cook until browned
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~~Cover the bottom of a baking dish with a thin layer of sauce, after frying eggplants, immediately place in a row in your baking dish.
~ throw a hint of parmigianno all over the eggplants in the baking dish, then place a slice of mozzarella on top of each eggplant slice.
~ spoon a bunch more sauce on top of the eggplant, but not fully covering them so some of the cheese will bubble, (((( or put sauce all over the eggplant and put the cheese on top of that.)))) you’ll know which is best, I change between both ways. use as much or as little sauce as you like
~cover pan with foil and bake @ 350° for 35 minutes or more until bubbling.
<<optional>> Take off foil and broil under broiler for a few minutes if you want cheese to get a little browned
Enjoy!!!
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