Perfect Eggplant (Aubergine) Parmesan Secrets

Perfect Eggplant (Aubergine) Parmesan Secrets

poniedziałek, 17 lutego 2014

Perfect Eggplant (Aubergine) Parmesan Secrets

Time: 2 hrs 30 mins

Ingredients

• 2 medium eggplants (or 3-4 Chinese eggplants)
• salt
• 1/4 cup oil (vegetable or canola)
• 1 cup all-purpose flour
• 4 eggs, more if needed (beaten)
• 2 cups breadcrumbs (Italian flavor or flavor your own)
• 3 cups mozzarella cheese (shredded)
• 1/2 cup parmesan cheese (grated)
• 2 cups pasta sauce (make your own or purchase)

Directions

• 1 Wash eggplant, dry, trim ends.
• 2 Slice to 1/4 inch rounds.
• 3 Sprinkle salt on both sides.
• 4 Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• 5 Rinse well and pat dry with paper towels.
• 6 Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• 7 Coat both sides of slices in flour.
• 8 Dip in egg.
• 9 Coat in breadcrumbs.
• 10 Stack in separate dish.
• 11 Heat oil in pan.
• 12 Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• 13 Drain on papertowels (I just do this in layers).
• 14 In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• 15 Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• 16 Repeat layers till done. Takes me three layers, so divide all items in three.
• 17 Bake at 350 for 30-35 minutes until cheese melts.