EXCELLENT EGGPLANT PARMESAN

Excellent Eggplant Parmesan image

This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish.

Provided by Leilani

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 large eggplant
vegetable oil
1/2 cup flour
4 eggs, scrambled
1 cup breadcrumbs
2 -3 cups mozzarella cheese, grated
1 cup romano cheese, grated
48 ounces marinara sauce

Steps:

Peel the eggplant, and cut it in half length-wise.
Cut into 1/4" slices.
Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
Continue with all slices piling onto a plate.
Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
Fry until lightly browned on each side. Remove to plate.
Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
Add eggplant in a single layer.
Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
Bake in a 350 degree oven for 25-30 minutes.

Nutrition Facts : Calories 495.6, Fat 22.4, SaturatedFat 10.9, Cholesterol 148.5, Sodium 1442.5, Carbohydrate 47.9, Fiber 8.2, Sugar 20.1, Protein 25.1