Kelly's Eggplant Parmigiana

EGGPLANT PARMIGIANA

I eyeball the measurements in this so I don’t have accurate measurements but this is how I make it.  You have to judge for yourself how much to make, depending on how many you are feeding.

Here are the basics. 

• 1 Large jar of your favorite marina or spaghetti sauce (you can make your own if you are into it but I find it so easy to just use the prepared stuff).
• 1 or 2 eggplants
• flour – all purpose - for dredging
• 2 eggs
• olive oil
• Italian bread crumb
• Salt and pepper
• Mozzarella cheese shredded
• Grated Parmesan cheese
• Fresh Parsley chopped

Peel and cut eggplant into ½ inch rounds.  Place them on paper towel.  Sprinkle with salt and let them sit awhile.  When they sort of “sweat” wipe them off with a paper towel.  (This takes away bitterness)

*Wisk together 2 eggs and 1 tbl olive oil.

Dredge eggplant in flour and shake off excess. 

then

*Dredge the eggplant in the olive oil mixture

then

Dredge in Italian bread crumbs.

Put the EP slices on a rack and let them dry for about 20-30 minutes. (Important Step)

Put olive oil or vegetable oil in skillet to cover bottom.  Make it pretty hot.  Add the eggplant and cook over medium heat on each side until brown.  ( I drain them as I remove from the skillet on a paper bag, covered with paper towels.)

To prepare for the oven:

Coat a pan maybe 15 x 10 or so with ½ of the tomato sauce.

Arrange the eggplant in the pan overlapping some.

Mix the mozzarella cheese and grated Parmesan cheese together and sprinkle on the top.  (I like a lot of cheese)

Sprinkle parsley on the top

Bake in a preheated oven 425 degrees until bubbly maybe 15 minutes or so.

BINGO! YOU HAVE YUMMY EGGPLANT PARMIGIANA THAT IS NOT SOGGY!