John’s Eggplant Parmesan
1 mediumor large eggplant
1/4 cparmesan cheese
1 citalian bread crumbs (can use plain seasoned with oregano, thyme, parsley, basil, garlic powder & onion powder)
·salt and pepper, to taste
1 1/2 cmozzarella cheese, shredded
1/2 cparmesan cheese, grated
1/4 ccheddar, shredded (optional, for color)
1 1/2-2 cspaghetti sauce (see recipe for conforti family red gravy)
·olive oil, extra virgin
How to Make John’s Eggplant Parmesan
- Break up any sausage and/or meatballs, if there are any in sauce.
- Peel & slice eggplant. Layer between paper towels in a colander & lightly salt each layer (this will draw out any bitterness) Put weight on top, such as a large can of tomatoes & let sit in fridge overnight.
- Then in a bowl combine the eggs, milk & tobasco sauce. Beat eggs well.
- In another bowl combine the bread crumbs, Parmesan and salt & pepper. Combine well with a fork.
- In a large skillet, heat olive oil. Then preheat oven to 350F.
- Dip each slice of eggplant in the egg mixture, then in the bread crumb mixture. Fry over medium heat until golden brown. Drain on paper towels.
- Spray a casserole dish. Spread a light layer of sauce on the bottom. Add a layer of eggplant slices. (Try not to overlap much)
- Add a layer of mozzarella & Parmesan.
- Layer sauce, eggplant, cheeses, sauce, eggplant, cheeses, until casserole is full. Add cheddar, if desired, in last layer for color.
- Bake at 350F for 25 minutes, then bake at 450F for 5-10 minutes until cheese is golden brown & casserole is bubbly.