Nonna Conti's Eggplant / Aubergine Parmesan (No Breadcrumbs)

From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Peel the eggplant and cut it into paper -thin slices.
  • Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
  • Preheat the over to 400°F.
  • Beat the eggs in a pie pan and season with salt and pepper.
  • Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
  • Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
  • Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
  • Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
  • Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
  • Serve hot or at room temperature.
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RECIPE MADE WITH LOVE BY

@ThatSouthernBelle
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@ThatSouthernBelle
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"From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef."
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  1. ThatSouthernBelle
    From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
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