LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 10
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Eggplant Parmesan 10
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Melanzane alla Parmigiana Eggplant Parmesan
2 eggplants, 1 lb each
salt
2 eggs, beaten, optional
flour for coating
pepper
oil for frying
2 garlic, minced
1/4 c onion, minced
1/4 c olive oil
28 oz crushed peeled plum tomatoes (1 can)
4 basil leaves
salt and pepper to taste
1 c mozzarella cheese
1/2 to 1 c Parmesan, grated
1/2 c dry white breadcrumbs
Slice the eggplant into 1/2" slices. Salt each slice well on both
sides. Let sit 30 min. Rinse and sqeeze dry. Season flour with
pepper. Coat slices with egg and then dredge in seasoned flour
(egg may be omitted). Deep-fry at 360-370 until golden. Meanwhile,
saute garlic and onion in olive oil. Add tomatoes and basil and
simmer 15 min. Correct seasoning with salt and pepper. Spread the
bottom of a large casserole or baking dish with sauce. Layer
eggplant, sauce, mozzarella, Parmesan; continue until all are used
up. Save a little sauce for the top. Bake at 350 for 10 min. Cool
and refrigerate covered overnight. When ready to serve, sprinkle
breadcrumbs on top and bake again at 350 for 10-15 min.
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