June 4, 2005
1 – Lg. Eggplant
2 – Lg. Eggs
2 – Cups Bread Crumbs
1 – Qt. Spaghetti Sauce
1 – Package Shredded Mozzarella Cheese
Begin by peeling eggplant and cutting into ¼-inch round disks. Sprinkle with Kosher salt and place on a sheet pan for 10 to 20 minutes. While the eggplant is weeping, begin setting up three bowls as follows: First bowl with flour (seasoned with salt, pepper, season salt and garlic powder). Second container with eggs lightly beaten and third container with bread crumbs. Also, in a large frying pan, pour vegetable oil till it covers the pan up to about ½-inch on the side. Heat oil over medium-high heat. Rinse eggplant slices of salt and dry with paper towels. Begin by dredging slices in flour, then egg and then bread crumbs. Place slices into frying pan and cook until golden brown on the first side (about three to five minutes). Flip slices and cook until golden brown (about another three minutes). Continue with dredging and cooking until all the slices are finished. Place cooked slices onto paper towels to allow excess oil to drain off. When all the slices have been cooked, preheat oven to 400°. Take a large baking pan and cover bottom with spaghetti sauce. Place a layer of eggplant disks and then more sauce. Sprinkle mozzarella cheese and add another layer of eggplant. Continue with layers finishing with a top layer of cheese. Place into oven and cook until bubbly and golden brown (about 15 to 20 minutes). Serve warm with a side of cooked spaghetti.
The whole process takes about 1.5 hours. This makes a great vegetarian recipe and is good for Lent. If eggplant is not in season, two smaller eggplants can also be used as the large ones are only available in spring time. Veal and chicken can also be used instead of eggplant, but should be tenderized by beating thinly with a mallet between sheets of wax paper or plastic wrap.
Eggplant Parmesean, Entree, Italian,