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Eggplant Parmigiana




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Yield 4 servings
Time 1½ to 2 hours
Tools:
Knife
Several plates or a tray
Heavy frying pan
Paper towels
2 shallow bowls
Slotted spatula
Baking dish (at least 8 inches square)
Spoon



List of Ingredients




1 large or 2 medium eggplants
Several T salt
2 beaten eggs or ½ c milk, buttermilk, or thinned yogurt
1 to 1½ c bread crumbs, cornmeal, or flour
Oil for frying
2 cups Italian or grilled tomato sauce
¾ c mozzarella cheese, sliced or grated
½ c parmesan cheese, grated

Recipe



Cut the eggplant into ½-inch slices. Sprinkle both sides of each slice with salt, lay out on the plates or tray, and let stand for 30-60 minutes (less if the eggplant is fresh). Wash off the salt and immediately blot each slice dry.
Heat ½-inch of oil in the frying pan and cover plates or tray with several layers of paper towels.

Put the eggs or milk in one bowl and the bread crumbs or flour in the other. Coat each slice of eggplant with the liquid, followed by the crumbs.

Fry* a single layer of eggplant slices until golden brown, turn, and fry the other side. When the eggplant is tender, transfer to the paper towels, and turn to remove excess oil. Repeat with remaining slices, adding more oil to pan as needed.

Preheat oven to 350°.

Cover the bottom of the baking dish with a few spoonfuls of tomato sauce. Layer slices of eggplant, sprinkle with half of the mozzarella and all of the parmesan. Cover with tomato sauce, add the remaining eggplant, then the sauce, and top with the rest of the mozzarella.

Bake for 30 minutes, until heated through and bubbly.