MOMMA'S EGGPLANT PARMESAN
Eggplant Parmesan is not by any means a new recipe, but, my mom's recipe I think was the best! I updated it by using Italian Flavored Panko bread crumbs.
Provided by Patricia Kutchins
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. 1. Peel and slice the eggplant into thin slices
- 2. 2. Lay the slices out on a cookie sheet
- 3. 3. Sprinkle salt on the eggplant
- 4. 4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
- 5. 5. Beat the eggs with ¼ c parmesian cheese
- 6. 6. Have 3 dishes ready - flour, egg mixture, bread crumbs
- 7. 7. After 5 minutes rinse the eggplant quickly to remove some of the salt
- 8. 8. Have 7 x 11 glass casserole dish ready. Pour a little sauce on bottom.
- 9. 9. Put ½ c olive oil in skillet and heat
- 10. 10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs
- 11. 11. Fry them in skillet until brown
- 12. 12. Layer them on the bottom of the casserole dish in single layer
- 13. 13. Sprinkle shredded cheese over eggplant
- 14. 14. Ladle sauce over the layer
- 15. 15. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed.
- 16. 16. Pour sauce over top and more shredded cheese
- 17. 17. Bake in 400 degree oven for about 20 minutes until bubbly.
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