Eggplant Casserole Recipes: Eggplant Parmesan 02 by Recipe Cottage

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	Eggplant Parmesan 02

		Eggplant Parmigiana 2 medium eggplants 1 1/2 lbs Swiss cheese 2 28 oz jars spaghetti sauce 24 oz Italian style bread crumbs flour 2 to 4 eggs milk olive oil parmesan cheese Grate cheese course. Peel the eggplants. Slice 1/4" to 3/8" thin; larger is too thick. Place in a large bowl and fill with cold water, spring or filtered water preferred. Allow to soak for 3 or 4 minutes. Drain well and refill. Allow to soak 2 minutes. Drain and layer between single sheets of paper towels. Arrange these items in a row: Bowl with 3/4 cup flour. Bowl with two eggs, beaten with some milk or cream added. Wide bowl with 2 cups bread crumbs. Empty plate Put the frying pan on low heat. Place a piece of sliced eggplant into the flour bowl and coat on both sides well by pressing the flour into it. (The little moisture left will help the flour coat it.) Dip the flour coated eggplant slice into the egg. Use 2 forks to turn and lift slightly to drain. Dip again if not completely covered. Place into the bread crumbs. Push a pile of the bread crumbs on top of the eggplant piece and press well to embed and coat completely. Shake slightly and place in staging dish. Repeat for other pieces until staging dish is filled. Up heat to medium. When heated, add olive oil. Fry until crisp golden brown on both sides. Layer the bottom of a casserole with a couple or three spoons of sauce. Arrange fried eggplant pieces into a layer, cutting to fit and fill the corners. Apply a layer of sauce. Apply a layer of cheese. Another layer of eggplant. Sauce again. Cheese again. Sprinkle with parmesan. Bake at 350 until bubbly. It'll taste even better tomorrow. If your casserole is deep enough, three layers works, too. This recipe fills several casseroles.