Perfect Eggplant (Aubergine) Parmesan Secrets

Recipe by CoolMonday
READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash eggplant, dry, trim ends.
  • Slice to 1/4 inch rounds.
  • Sprinkle salt on both sides.
  • Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
  • Rinse well and pat dry with paper towels.
  • Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
  • Coat both sides of slices in flour.
  • Dip in egg.
  • Coat in breadcrumbs.
  • Stack in separate dish.
  • Heat oil in pan.
  • Brown slices in oil a few at a time, may have to change oil if it gets too brown.
  • Drain on papertowels (I just do this in layers).
  • In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
  • Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
  • Repeat layers till done. Takes me three layers, so divide all items in three.
  • Bake at 350 for 30-35 minutes until cheese melts.
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