Sunday, January 01, 2012

Sue's Eggplant Parmesan

  • 4 cups vegetable oil (Wesson oil) or olive oil
  • 3 medium-large eggplants, peeled and thinly sliced (about 1/4" thick)
  • 3 -4 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups pasta sauce
  • 1 (16 ounce) package mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese

  1. Fill a large skillet with about 1/4-inch of oil, heat over medium heat heat until hot.
  2. Working with 1 slice at a time, dip eggplant in egg, let excess drip off, and then dip in bread crumbs until evenly coated.
  3. Fry eggplant, turning over once, until golden brown on each side. Set aside until all eggplant is fried.
  4. Preheat oven to 350 degrees.
  5. Layer eggplant in a 9x13 inch baking dish.
    Spread thin layer of sauce to cover the bottom of baking dish. Place a layer of eggplant slices in the sauce.
    Sprinkle the eggplant with generous amount of parmesan cheese, sprinkle shredded mozzarella, and add a thin layer of sauce.
    Repeat. Ideally, end up with 3 layers of eggplant.
  6. Bake for 35 minutes, or until sauce is sizzling around the edges of the dish.

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