Eggplant Parmigiana

• porce: 12
• aktivní čas: 1.5 Hours
• celkový čas: 2 Hours

Ingredience

• Paper towels

• 2lbs graffiti eggplant

• 5 oz Progresso bread crumbs

• 1.5 24oz jars of ___ Marinara

• 1.5 lbs mozzarella

• Locatelli Pecorino Romano

• 16 fl oz corn oil

Breading (From Dad’s “Chicken Cutlets”):

• 12oz Progresso Italian style breadcrumbs

• 4 large eggs

• Salt

• Black pepper

• Oregano

• Garlic powder

• Mustard powder

• Dijon mustard

Pokyny

1. Thinly slice the eggplants about the thickness of a chopstick.

2. Salt both sides and lay on paper towels for 15 minutes.

3. Bread the eggplant following Dad’s “Chicken Cutlets” recipe.

4. Pan fry in corn oil until outside is golden brown and inside is soft. Lay on paper towels

5. Sauce the bottom of a glass baking dish

6. Layer eggplant, cheese then sauce (4 layers)

7. On the last layer, add sauce first then cheese

8. Top with Locatelli pecorino romano

9. Bake uncovered at 400F for 30 minutes

Poznámky

• Made with my first homegrown eggplant!

• Home grown eggplant was a graffiti eggplant and tasted much better than the Italian eggplants

• If you make the eggplant too thin the breading to eggplant ratio tastes off

• Wasn’t quite Uncle Giuseppe’s. I think it was the marinara