eggplant parmesan

By mrboyton

1 eggplant peeled and sliced thin lenghtwise
1 16 oz container of mascarpone cheese
1 8 pkg mozzarella cheese. (I buy fresh and shred it in the food processor).
2 tb olive oil
2 tb butter
3 eggs ( 2 for dredging and one for cheese mixture)
flour enough for dredging
salt and pepper
marinara sauce
fresh shredded or dried basil to sprinkle on top
parmegsan cheese to sprinkle on top

Ingredients

• 1 1. 1. Lay the eggplant on a platter lined with paper towels.
• 2 2. 2. Break two eggs in a bowl or plate and wisk for dredging. Place flour in another bowl or plate.
• to the eggplant is ready, rinse both sides with water to remove the salt and pat dry with paper towels. Dredge each slice thorough the egg and then the flour.
• 3 3. 3. Melt the oil and butter in a large fry pan and then cook the eggplant in batches. It just needs a golden coating. Set aside.
• 4 4. 4. In a large bowl, mix the remaining egg, mascarpone and mozzarella cheeses. Add salt and pepper. If you want you can add a little thyme.
• 6 6. 300 1/2 @ 300 degrees for about 1/2 hr.
• Option: You can also slice the eggplant across and serve as a side dish or an appetizer.

Preparation

Step 1

1. Lay the eggplant on a platter lined with paper towels.
Sprinkle the eggplant on both sides with salt. Place another layer of paper towels on top. Start a second and third layer of salted eggplant on the platter. Top with paper towels and set a weight on top. You can use a heavy pyrex dish or I have even used three or four cans of vegetables as a weight. Let it sit for 30 minutes.

2. Break two eggs in a bowl or plate and wisk for dredging. Place flour in another bowl or plate.
When the eggplant is ready, rinse both sides with water to remove the salt and pat dry with paper towels. Dredge each slice thorough the egg and then the flour.

3. Melt the oil and butter in a large fry pan and then cook the eggplant in batches. It just needs a golden coating. Set aside.

4. In a large bowl, mix the remaining egg, mascarpone and mozzarella cheeses. Add salt and pepper. If you want you can add a little thyme.

5. Place a coating of marinara sauce in a glass or ceramic baking dish. Place a slices of eggplant in a row, place a tablespoon or a little more on top of the eggplant. Place a little marinara on top of that and then start the second layer, topping with a piece of eggplant, Spoon marinara on top of the eggplant and sprinkle with Parmesan cheese and basil.

6. Cook @ 300 degrees for about ½ hr.

Option: You can also slice the eggplant across and serve as a side dish or an appetizer.