1 largeeggplant or two small
2 lbmozzarella cheese,shredded
1 1/2 ptromano cheese, grated
3 qtmarinara sauce
2 1/2 cbread crumbs, seasoned
1 1/2 call purpose flour
3 largeeggs beaten
1 1/2 chalf and half
1 bottlecooking oil
1/2 cparsley, italian fresh,chopped
How to Make Eggplant Parmigiana
- Rinse and peel the eggplant,slice them as thin as possible in rounds. Layer the eggplant in a large strainer and place two or three one pound plastic bags of beans,rice,whatever you have that has weight to it.This will squeeze out the excess water in the eggplant.
- Combine the eggs and cream,mix well.
Combine the bread crumbs,grated cheese,mix well.
Bread the eggplant slices by dipping them in the egg batter then the bread crumb mixture shaking off any excess bread crumb.
Now fry the the eggplant slices and drain on paper towels to absorb any excess fat.
- Time to assemble the casserole.
Spread a layer of sauce in the casserole dish the one layer of the fried eggplant followed by more sauce,mozzarella,grated cheese. Repeat until the dish is full. Garnish the top with more of the cheeses. Bake in a pre-heated oven for 40-45 minutes. Let it rest for ten minutes before serving so it sets. Enjoy!! :)