Eggplant Parmigiana

By GratefulSea

Check out the great how-to photos at www.myspicesage.com/recipe/index/index/id/1331

Ingredients

• 1 medium eggplant
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup milk
• 1-1/4 cup panko breadcrumbs
• 1 Tablespoon granulated garlic
• 2 teaspoons smoked spanish paprika
• 1/4 cup Italian seasoning
• 2 teaspoons salt
• 2 teaspoons freshly crushed black pepper
• Extra virgin olive oil for frying
• 1-1/2 cups shredded mozzarella cheese
• Simple Marinara Sauce, or store-bought marinara sauce

Preparation

Step 1

Slice off the top of the eggplant, then slice the rest, crosswise, into 1/4-inch thick slices, discarding the last slice.

Whisk eggs and milk together in a small bowl.

Combine panko bread crumbs with granulated garlic, paprika, Italian seasoning salt and pepper on a large dinner plate.

Make a dredging station with eggplant rounds on the far left, all purpose flour on a large dinner plate next, egg/milk mixture next, and breadcrumb mixture last.

Dredge first three eggplant rounds in flour on both sides and tap off excess. Dunk floured rounds in egg/milk mixture, tapping off excess liquid on sides of bowl. Coat eggplant rounds in breadcrumb mixture.

Heat 1/4 cup olive oil in a large skillet on medium high heat.

Place eggplant rounds in hot oil with kitchen tongs and cook for three minutes or until golden brown and flip with tongs to cook for three more minutes or until golden brown.

While current eggplant rounds are cooking, dredge, dunk and coat three more eggplant rounds.

Transfer cooked eggplant rounds to a paper towel lined baking sheet to cool and drain.

Add more oil to the pan if necessary, and fry three more eggplant rounds, repeating previous process until all eggplant rounds have been fried.

Place eggplant rounds on a plate with tongs and place mozzarella cheese and hot marinara sauce on top. You can stack the rounds to make towers (as shown) or place them on top of cooked spaghetti. Serve hot.