KATHY'S QUICK AND EASY EGGPLANT PARMIGIANA
I just love Eggplant Parm but didn't like having to bread the eggplant in bread crumbs so I eliminated that step and it is just as wonderful. I also eliminated the 'salt and sit' step in most recipes to take the extra water from the eggplant. I find that step to make the dish dry and tough. I think if you try it this way you'll make it my way forever!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 55m
Yield 1 9x9 dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a skillet to 1/2 inch depth. Peel and slice the eggplant into 1/4 inch slices. Dredge in the flour and dip in the eggs to coat on all sides. In medium hot heat fry the eggplant until lightly golden on both sides. Remove to a paper towel lined cookie sheet and continue to fry until all eggplant is fried. Only dip in the eggs when you can add the slices to the frying pan, do not dip ahead. Once you are finished, place a small amount of sauce in the bottom of your glass baking dish. Add a single layer of eggplant, a sprinkle of romano, salt and pepper and a light layer of sauce. Continue layering until all eggplant is used. Add the water to your sauce jar and shake well, add this water to the side of your casserole dish and then top with a generous sprinkle of the shredded cheese. Cover and bake in.
- a 350* oven till bubbly and heated through, about 25 minutes.
- **Please note that the measurements for oil, flour and eggs will vary depending on the size of your eggplant.
- **Often times I will prepare three or four eggplants through the flour/egg and frying steps, layer between waxed paper and freeze in Ziploc bags to use later. It freezes very well and then is a simple dinner to prepare at a moment's notice.
Nutrition Facts : Calories 867.5, Fat 68.1, SaturatedFat 9.2, Cholesterol 231.1, Sodium 901.3, Carbohydrate 46.8, Fiber 6, Sugar 14.9, Protein 19.3
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