Lisa's Eggplant Parmesan
I've been making this for almost 25 years now and it's the best you will ever taste!
- 2 medium size eggplants, peeled
- Italian style breadcrumbs (I have also used Panko with great results)
- 2 eggs, beaten
- You favorite pasta sauce
- Mozzarella cheese (you can buy shredded or the big block. I usually use both so you get some stringy and some solid cheese)
- Grated Pecorino cheese
Peel the eggplant and slice about ¾ of an inch thick. Dip into the egg and then into the breadcrumbs. If you are not going to fry these right away keep covered in the refrigerator until you are ready to use.
Heat a good inch of vegetable oil in a large frying pan. Make sure oil is hot when you put the eggplant in. Be careful in case of spatter. Fry each piece until golden brown and drain on a rack placed over a cookie sheet. You may have to add more oil, because the eggplant will start to absorb some of it about half way through. Let it heat back up a bit before you add more eggplant.
Put a thin layer of sauce in the bottom of a baking pan and layer with eggplant. Top with a thin layer of sauce (don't put a lot of sauce between the layers) and a good amount of mozzarella cheese. I also sprinkle Pecorino Romano cheese on this layer.
Continue layering until you run out of ingredients. I usually use 2 - 3 large eggplants and make a huge pan but use what you have. Make sure to top with sauce & more cheese. .
Bake covered at 350 until hot and bubbly, about 30 – 45 minutes. Spray your foil with cooking spray so it won’t stick to the cheese.