JOHN'S EGGPLANT PARMESAN

John's Eggplant Parmesan image

Provided by Lauren Conforti

Time 1h

Number Of Ingredients 12

1 medium or large eggplant
2 eggs
1/4 c milk
1/2 tsp tobasco
1/4 c parmesan cheese
1 c italian bread crumbs (can use plain seasoned with oregano, thyme, parsley, basil, garlic powder & onion powder)
salt and pepper, to taste
1 1/2 c mozzarella cheese, shredded
1/2 c parmesan cheese, grated
1/4 c cheddar, shredded (optional, for color)
1 1/2-2 c spaghetti sauce (see recipe for conforti family red gravy)
olive oil, extra virgin

Steps:

1. Break up any sausage and/or meatballs, if there are any in sauce.
2. Peel & slice eggplant. Layer between paper towels in a colander & lightly salt each layer (this will draw out any bitterness) Put weight on top, such as a large can of tomatoes & let sit in fridge overnight.
3. Then in a bowl combine the eggs, milk & tobasco sauce. Beat eggs well.
4. In another bowl combine the bread crumbs, Parmesan and salt & pepper. Combine well with a fork.
5. In a large skillet, heat olive oil. Then preheat oven to 350F.
6. Dip each slice of eggplant in the egg mixture, then in the bread crumb mixture. Fry over medium heat until golden brown. Drain on paper towels.
7. Spray a casserole dish. Spread a light layer of sauce on the bottom. Add a layer of eggplant slices. (Try not to overlap much)
8. Add a layer of mozzarella & Parmesan.
9. Layer sauce, eggplant, cheeses, sauce, eggplant, cheeses, until casserole is full. Add cheddar, if desired, in last layer for color.
10. Bake at 350F for 25 minutes, then bake at 450F for 5-10 minutes until cheese is golden brown & casserole is bubbly.