Eggplant
Parmesan
INGREDIENTS
1 Eggplant, sliced 2 inches or so
thick
3-4 or more Eggs
Flour (or Breadcrumbs)
Oil for frying (about 1 inch deep in
saute pan)
Spaghetti Sauce
Grated Mozzarella Cheese
Slice the Eggplant, and sprinkle a
bit of Salt over both sides to
prevent browning.
Dredge in Flour, then Eggs, then
Flour again.
If you want, you can use Breadcrumbs in lieu of Flour.
Plate Eggplant and slowly get your Oil hot for frying, but not
TOO hot, maybe on medium flame or so.
You don't want the Oil to splatter when frying, if so, lower
heat immediately. Have some paper towels handy.
Fry on both sides till golden brown, carefully remove and
drain on paper towels.
Drain on paper towels. Pour a bit of Spaghetti sauce on bottom of baking
pan, put Eggplant on top. Then top with a bit more sauce and some Cheese.
Bake 350*F until Cheese is melted, about 10-15 minutes or so. Plate and
serve. Goes good with a side of
Pasta in Alfredo Sauce.
You can refrigerate fried slices for a couple of days, but do not freeze
fried or baked slices.
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