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Eggplant Parmigiana




Source of Recipe


The Tony Danza Show


Recipe Introduction


Prepared on the show by Sal Scognamillo, Executive Chef of Patsy's - 10/22/04

From his cookbook "Patsy's Cookbook - Classic Italian Recipes from a New York City Landmark Restaurant" (Clarkson Potter/Publishers New York 2002)

For more information visit www.patsys.com

Serves 4


List of Ingredients




1 large eggplant (about 1 ¼ pounds)
½ cup all-purpose flour
3 large eggs, beaten
1 ½ cup of dry bread crumbs
¾ cup olive oil
3 cups Tomato Sauce
½ pound mozzarella, diced into small pieces
¼ cup freshly grated Parmigiano-Reggiano

Recipe



Preheat the oven to 400º F

Peel the eggplants, remove the ends, and slice into ¼ inch rounds. Put the flour on a large plate, the eggs in a shallow bowl, and the breadcrumbs on a second large plate. Coat each eggplant slice in the flour, then the beaten eggs, and then the breadcrumbs. Shake to remove excess coating.

Heat the oil in a large nonstick skillet over medium flame. Sauté the eggplant, a few minutes at a time without crowding the pan, turning to brown on both sides, about 3 to 4 minutes. (When cooking in batches, be sure to keep the oil hot, and add more if necessary.) Place fried eggplant slices on paper towels to absorb excess oil.

Spoon ½ cup of the tomato sauces on the bottom of a 10x8x2-inch baking pan. Place half the eggplant slices in the pan, and top with half the remaining sauce, half the mozzarella, and half the grated Parmigiano. Cover with remaining eggplant and layer on the remaining sauces, mozzarella, and Parmigiano. Spoon ¼ cup water around the inside edges of the baking pan. Bake uncovered in the preheated oven for 20 minutes, or until all the ingredients are heated through and the cheese has melted.