EGGPLANT PARMIGIANA
Source of Recipe
My good Friend, Marie Polito
List of Ingredients
Ingredients
3 medium size eggplants
3 cups of light olive oil or vegetable oil
2 cups of flour
3 cups of unseasoned breadcrumbs (season with dry
parsley and dry basil flakes)
1 tsp. dry basil flakes
1 tsp. dry parsley flakes
14 eggs
1 1/4 cup pecorino Romano
cheese-(black pepper)
2 tbl. imported oregano
1/2 lb. dry mozzarella
fresh basil
1/4 tsp. black pepper
Marinara sauce (recipe follows)
Begin by washing, peeling and cutting eggplant in a vertical form, 1/4 inch thick
Beat your eggs into a bowl with cheese adding a sprinkle of black pepper. Dip each slice, first into the flour shaking off excess flour, now into the egg batter. Lightly coat eggplant with seasoned breadcrumbs and let stand for 10 minutes. (this will allow the breadcrumbs to absorb some of the egg batter.)
Prepare a frying pan with 3 cups of vegetable oil and heat until oil is very hot but not burning. Place your battered eggplant and fry on each side for approximately 3 minutes to a
golden color. Place your fried eggplant on top of paper towel to absorb all excess oil.Recipe
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