Eggplant Parmesan

By á-4776

Ingredients

• 2 eggplants, peeled and sliced 1/8 to 1/4 thick
• 6 large eggs
• 1/2 C fresh Parm, grated, plus additional for layering
• 1 T minched frsh Italian parsley
• 1/2 t salt
• 1/2 t pepper
• Seasoned flour for dredging
• 2 C plain bread crumbs
• 1/2 C olive oil
• 2 C Marinara Sauce
• 1/2 to 1 lb mozzarella, diced

Preparation

Step 1

Combine eggs, grated cheese, parsley and salt and pepper in a medium bowl. Set out a plate of flour and a plate of breadcrumbs

Lightly flour the eggplant, shaking off any excess. Dip the slices in the egg mixture, then the bread crumbs. Heat the oil in a large skillet over medium heat until hot. Fry the eggplant in batches, turning them when the edges are browned, about 3 to 4 minutes per side.
Place the fried eggplant on a folded brown paper bag or paper towel.

Layer the ingredients in a 9 x 15 x 2 inch pan. Begin by spreading approximately 1/4 C of the sauce in the bottom. Add an overlapping layer of eggplant, then more sauce, followed by 1 teaspoon of grated cheese. Then sprinkle with a handful or two of mozzarella. Add another layer of eggplant and continue layering, ending with a layer of sauce and a handful of mozzarella.

Cover the dish with foil and bake for 30 minutes. Uncover and cook for 15 to 30 minutes, until the cheese begins to brown and the sauce is bubbling.