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Eggplant Parmesan

Source of Recipe

Linda's Fav recipes


Recipe Introduction

This is a family recipe handed down from my grandmother and mother and now this is how I make it. My kids love this dish.

List of Ingredients

2 large eggplants
3 eggs
water
oil
flour
salt
tomato sauce
shredded mozzarella


Recipe

Slice ends off eggplants, than peel skin off. Slice into rounds about 1/4 inch thick. Lay out on counter or cutting board and sprinkle salt on pieces. Leave for about 30 min., than blot off excess water. Scramble the eggs with a little water in a pie plate, add flour to another pie pan. Dip eggplant slices in eggs and than in flour. Heat oil in frying pan. Add eggplant slices to oil, fry till golden brown on both sides. In corningware dish coat bottom of dish with a little tomatoe sauce, add eggplant slices cover with tomatoe sauce and mozzarella. Make layers. Bake in over at 350 degrees for about 30 min.

Slices can be rolled after fying with a mixture of ricotta and mozzarella cheese in center to make Eggplant Rollatini

Eggplant Parm Directions

Large knife and peeler
Need paper towels
2 – 4 eggplants
Big towel for granite
Salt
Mozzarella cheese defrosted in a bowl
Tomato sauce - 2 cans for 2 eggplants opened with large spoon
Flour
Prep pans (2)
Fork
2 large frying pans
Oil
Large corning ware
Eggs - 2 for every 2 eggplants
Water
Put large towel on granite, cover with paper towel,
put paper towel on cutting board and granite
Peel eggplant and slice, put on towel and salt.