Eggplant Parmesan Recipe
We came upon this Eggplant Parmesan recipe as we started our veggie gardens many years ago. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. My wife has a lot of practice and I consider her’s some of the best. After-all running at about 35 lbs. – 50 lbs. each year you get a bunch of practice. It’s all yours to decide.
2 large eggplant
Regular cooking oil
2 eggs, beaten in a flat bottom dish – to dip cut eggplant in
4 cups plain bread crumbs – to dip cut eggplant in
6 cups tomato sauce – homemade or store. According to my wife if using store bought, use what you like. Make sure there is some spice in the sauce if using homemade. Do not use plain stewed tomatoes.
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
Peel the skin off the 2 eggplant. Using a mandolin slicer cut slices about ¼ inch thick. Don’t cut lengthwise cut holding the eggplant up.
Heat 1 or 2 large skillets and liberally coat the bottom with a good oil – not olive oil.
When the oil is hot, take the sliced eggplant and first dip into the egg then the bread crumbs. Place the breaded pieces into the skillets and cook until the bottoms are brown. Flip over and finish cooking the second side. When cooked take out the eggplant from the skillet and place on paper towels to drain oil and cool. For fun, take a cooked piece sprinkle some salt on it and eat. If tender, you cooked it enough. Cook all pieces – don’t eat too much!!
Preheat oven to 375 degrees F.
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 – 45 minutes, or until golden brown.
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/