3 Medium sized eggplants (peeled, or not - however you like it- the skin is healthy!)
1 c. flour, sprinkle in some salt and pepper
4 eggs, beaten
3 c. fine Italian bread crumbs, seasoned
olive oil
8 c. Ellen's Marinara Sauce from scratch (recipe in sauces section)
1/2 c. fresh grated Romano cheese
1/2 c. fresh grated Parmesan cheese
1 1/2 lbs. shredded mozzarella cheese
2 c. rocotta cheese
Instructions
Slice eggplant into 1/4 inch slices. Place slices on a double layer of paper towels and hold it down with something heavy (I use a big cookie sheet with a few cans of veggies) to drain off the excess moisture. Let them sit for an hour.
Coat sliced eggplant with flour, dip in eggs, and coat with breadcrumbs.
Saute in preheated olive oil on both sides until golden brown. (These are delicious right out of the pan with some salt and pepper, so you may want to cook a little extra! I can't hardly keep Naomi out of them.)
In a 13x9 (or larger) baking dish, alternate layers of sauce, eggplant slices, ricotta, parmesan and romano cheeses until you fill the dish about 1/8 inch from the top. Cover with mozzarella and bake at 375 degrees for 25 min. Let sit for about 10 min. before serving.
Serving
Suggestions
Top with more parm and romano cheese, tableside. Serve with salad and garlic bread.
Originally Submitted
7/1/2011
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