Eggplant Parmesan

EGGPLANT PARMESAN

INGREDIENTS:

4 medium sized eggplants sliced 1/4 to 1/2 inch thick
Sliced Mozzarella cheese or grated Mozzarella (grated melts and blends in better)
1/2 cup grated Parmigiano Reggiano cheese
1 can (28 oz.) red tomato sauce or home made
3 cups seasoned bread crumbs
3 eggs, well beaten
2 cups whole milk
Extra Virgin Olive Oil
Canola oil for frying or oil of your choice
Salt (to taste)
Fresh ground black pepper (to taste)
1 tablespoon Italian seasoning

Remove skin from eggplants using a potato peeler and cut across the grain into 1/4 to 1/2 inch thick slices. Soak sliced eggplant in cold water for a minimum of 4 hours. Keep eggplant slices submerged to keep color using a heavy dinner plate and a weight on top. Pat dry eggplant and soak in milk and egg mixture and coat evenly with bread crumbs seasoned with salt and fresh ground black pepper and Italian seasoning. Fry eggplant slices in hot oil until golden brown and place on paper towels to absorb any cooking oil. Coat a 9 x 13 inch Pyrex oven proof casserole dish with non-stick spray and add a layer of eggplant slices in the casserole dish. Drizzle a small amount of olive oil over each eggplant slice. Add a layer of tomato sauce and lay sliced Mozzarella cheese on top of the tomato sauce. Sprinkle grated Parmigiano Reggiano cheese over entire level and salt and fresh ground black pepper to taste. Keep adding layers as above until you get your desired thickness. Bake in a 350 degree oven for 30 to 45 minutes. Serve with fresh home made garlic bread.

Above recipe from Scott McFaulds of Monroe, NC January 2009.

Below sequence pixs taken doing this recipe. Click on thumbnails for a larger view:

On the next eggplant parmesan, I will use shredded Mozzarella cheese for the topping instead of the slices like I did on this one. The cheese slices melted fine inside the casserole but got a little too hard on the top. An excellent tasting eggplant parmesan!

Bill aka Mickey Porter 03-07-09.

Pix of Scott McFaulds and his bride....a few years back. The above recipe was from Scott.

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