Aunt Anna's Eggplant Parmesan Casserole - ...

By á-174942

Ingredients

• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon salt
• Grinding of black pepper
• 2 medium- eggplants stemmed, peeled, and cut into thin slices
• 3 large eggs slightly beaten
• 1/2 cup canola or peanut oil
• 2 1/2 cups tomato sauce
• 2/3 cup grated Parmigiano-Reggiano cheese

Details

Servings 8

Preparation

Step 1

Place the flour, salt, and pepper in a heavy-duty paper bag. Close the bag and shake the ingredients to blend them. Add the eggplant slices a few at a time to the bag, then close the bag and shake to coat the slices. Transfer the slices to a dish.

Spread a thin layer of tomato sauce over the bottom of a 9- by 12-inch casserole dish and set aside.

Preheat the oven to 350 degrees.

Heat the oil in a large saute pan. While it is heating, coat the slices of eggplant in the beaten egg on both sides. Fry the slices in the oil until they are golden brown on each side. As they brown, transfer them to a baking sheet lined with paper towels.

Place a layer of the slices in the baking dish, slightly overlapping them. Spoon on a thin layer of tomato sauce and one-third of the grated cheese. Continue making layers until all the eggplant is used. Finish off the top layer with tomato sauce.

Cover the dish tightly with aluminum foil and bake it for 35 to 40 minutes. Remove the dish and allow it to sit for 15 minutes before cutting it. Serve hot.

Note: This is even better made a day ahead of time. Cut it when cold for neat, even pieces.

This recipe yields 8 servings.