2eggs, slightly beaten
1 cbread crumbs, seasoned
2 cshredded mozzarella cheese
1/2 cparmigiano-reggiano, grated or regular parmesan
1/3 ccooking oil for frying
1 can(s)tomato sauce, italian seasoned, 28 ounce (i also like to use ragu traditional sauce)
How to Make Eggplant Parmigiana
- Wash but do not peel eggplant and cut into 1/4 inch slices.Combine eggs with a tablespoon of water and mix well.Combine bread crumbs with 1/4 cup parmesan cheese and mix well.(If you prefer, you can substitute flour seasoned with salt and pepper instead of breadcrumbs but omit the parmesan cheese.)
- Dip eggplant slices into egg mixture, then into crumb mixture, (or flour). Saute slices in hot oil until golden brown and crisp.I like to place them on a paper towel lined dish to absorb some of the oil until frying is complete.Place some tomato sauce in the bottom of a baking dish and arrange slices in a dish.Sprinkle with cheese, cover with sauce and arrange another layer topping with sauce and ending with cheese.
- Bake 25 minutes in a 350 degree oven or until cheese melts.If you prefer you can substitute the frying method with baking breaded eggplant(about 375 degrees) on an oiled cookie sheet, turning each slice over halfway through the baking, about 10 minutes on each side. You know they are done when brown and crispy.Then remove from the oven and arrange in a casserole layering with sauce and cheese as above. Note:You could also add sliced pepperoni between layers when placing in casserole for an added flavor.This recipe can be increased, just double ingredients per large eggplant.