Jacklyn's Parmigiana di Melanzani
This is a recipe for Eggplant Parmesan that has been in my family for years...my mother always prepared it at the end of summer and we were always excited!It is rich and wonderful and I have added different twists to make it my own. Please try it and LOVE it!!
1 largeeggplant, peeled and sliced to 1/8"
3 Tbspolive oil and a tbsp. of butter
2 smalleggs, for dipping the eggplant slices
1 citalian bread crumbs
1/2 cgrated parmesan cheese
1/2 cgrated pecorino ramono cheese
·your own or fave spaghetti sauce
1 cshredded mozzerella
1/2 lbtiny pasta ie: shells (optional)
How to Make Jacklyn's Parmigiana di Melanzani
- Dip eggplant slices in egg and then breadcrumbs. Saute each side in olive oil/butter. Lay on paper towels to absorb excess oil. Boil pasta to aldente if using pasta. Put about a half cup of sauce in bottom of baking dish and cover with eggplant slices. Sprinkle with different cheeses and then a small thin layer of tiny pasta. Repeat cheeses and then repeat layers, starting with eggplant slices. Finish with sauce and cheeses. The original Eggplant Parm did not include pasta. That is one of my variations that we love.....