• Post last modified:October 1, 2009
  • Post category:Food
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3 Large Eggplants

6 Eggs
Italian Flavored Breadcrumbs
3 TBSP Grated Parmesan Cheese
Zest of ½ Lemon
Vegetable oil  in Deep Skillet Halfway

For the Sauce
½ Onion Small Dice
½ cup Olive Oil
15 Basil Leaves
1 Bunch Curly Parsley
1 sprig of Thyme
1 Clove Garlic
Salt and Pepper
2 Cans Kitchen Ready Tomatoes
Sale and Pepper
Pinch of Baking Soda
Dash Oregano

4 TBS Melted Butter
Romano / Parmegiano Cheese
Shredded Mozzarella Cheese 12 oz
Peel and Fry Eggplants
Slice on Diagonal ¼” thick with Mandolin
On a Large Cutting Board Arrange in Layers with Paper Towels
Cover with another cutting board and Press with a Heavy Object
Let stand for a couple of hours
Combine all Ingredients
Add Bread Crumbs to a Plate
Preheat Deep Skillet to 350 and Add Oil
Dip Each Side of Eggplant in Egg Mixture and Lightly coat with Breadcrumbs
Cook Each Eggplant a minute each side, until Golden Brown
Shake off Excess Oil as you remove them and drain on Paper Plates

Make the Sauce

Heat Sauce Pan on High
Add Oil, Onion, Parsley and Basil, Garlic and Thyme and Saute for 2 – 3 Minutes until Fragrant
Remove Garlic Clove, Reduce to Medium High and Add Tomatoes, Rinsing Can with 2 tbs Water
Add Salt and Dash Oregano
Cook for 1-0 – 15 Minutes
Add End, Add Dash of Baking Soda

Coat Bottom of Aluminum Pan with Melted Butter
Add Thin Layer of Sauce
Add This Sprinkle of Grated Parmesan
Fill all spaces with Eggplant, Cut if Needed
Add this Layer of Sauce with a Small Spoon
Add Mozzarella, and then Parmesan Cheese
Repeat with second and third layers, depending on size of pan
Press Eggplant in on Last Layer
Final Layer, Add Sauce Mozzarella and Grated Cheese
Bake at 350 for about an hour until middle is bubbly

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