Eggplant Parmesan
Recipe Ingredients:
| 2 | eggplants | |
| 3 | eggs, slightly beaten | |
| little bit of half & half | ||
| 1 1/2 | cup | breadcrumbs (unseasoned) |
| 1/3 | cup | parmesan-reggiano cheese |
| 1 | pkg | (16oz) mozzarella cheese |
| 1/4 | tsp | fresh ground pepper |
| 3 | Tbsp | olive oil |
| marinara sauce |
Recipe Instructions:
| 1. | Peel eggplants and slice into ½ inch slices. Score slices, one direction on one side, the other direction on the other side. Salt and place in colander for 1 hour with salad plate and weight on top (bowl with water). Rinse salt off of eggplant and dry with paper towels. |
| 2. | Combine 3 eggs, a little bit of half & half, fresh ground pepper in a bowl and beat. |
| 3. | Pour breadcrumb – Parmesan mixture into another bowl. |
| 4. | Heat large skillet on medium heat (5). Add 3 tablespoons olive oil. |
| 5. | Dip slice of eggplant in egg/milk mixture then breadcrumbs, and fry in pan to lightly brown. Remove from fry pan onto paper towels. Replenish olive oil after each batch. |
| 6. | Put layer of Marinara sauce in 9x13 pan and sprinkle with Parmesan - Reggiano cheese. Repeat procedure until all eggplant is used up. |
| 7. | Top with grated Mozzarella and cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake an additional 10 minutes. Allow 2 ½ hours total preparation and cooking time. |
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