EGGPLANT (AUBERGINE) PARMESAN

Eggplant (Aubergine) Parmesan image

Provided by Alan Leonetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium eggplant
crushed corn flakes
3 eggs (beaten)
1 (8 ounce) package shredded mixed cheeses (Sargento 6-cheese or 4-cheese blend)
extra virgin olive oil
1 pint good thick marinara sauce
salt & pepper

Steps:

Peel the eggplant& cut off the stem edge.
Mix the beaten eggs in a bowl.
Pour crushed cornflakes in a large plate.
Slice the eggplant into 1/4" thick slices.
Pat the slices dry with paper towel.
Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
Place eggplant slices into large skillet with olive oil.
MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
Sprinkle salt& pepper to taste.
Brown until golden brown on both sides.
Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
Place the eggplant slices, one row at a time lengthwise, into the baking dish.
After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
Continue until the baking dish is filled.
Place into preheated 350 degree oven until the cheese melts& bubbles.
Remove from oven& serve.