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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 16

Print this Recipe    Eggplant Parmesan 16

Eggplant Parmesan

2 med to large eggplants
brine (1 Tbsp. salt to 1 quart water)
saltine crackers, crushed
2 eggs, well beaten
1 tsp oregano
1 tsp garlic powder or to taste
2 cup mozzarella cheese
Parmesan cheese
oil
1 large jar good marinara sauce

Peel eggplants and slice into 1/4 to 1/2 inch steaks, across the
eggplant (not lengthwise). Prepare brine in large deep bowl, and
then add the eggplant. Put a plate on top to hold the eggplant
under the brine and refrigerate for at least 3 hours (but not
overnight). Pour off brine.

Crush two individual packs of saltines from a four pack box until
it is almost like meal, but not quite. Beat eggs with oregano and
garlic powder into medium bowl. Put 1/2 inch oil into a large
skillet and heat to medium high heat.

Dip eggplant slices first in the seasoned egg, then dredge in
crushed saltines and add to skillet. Brown and turn. Remove
eggplant as it is done and place in a medium to large casserole
(depending on the number of eggplant slices you have) to make the
first layer. Top with first grated mozzarella, then with dollops
of marinara (to cover), then with generous amounts of Parmesan.
Repeat this, layer by layer, until you run out of eggplant slices.
Top last layer with Parmesan.

Place casserole, uncovered, in a 375 F. oven until it "talks to
you," that is until you hear it bubbling and squeaking and the
Parmesan has melted. Serve immediately with salad and garlic bread.

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