(by Emily Browning)
2 eggplants
3 eggs
3 c. bread crumbs (probably more)
optional: oregano
olive oil
1 large jar marinara sauce (make your own for extra points)
a lot of mozzarella cheese (or pecorino if you’re fancy)
Slice eggplants about 1/2 inch thick.
Whisk eggs in a bowl.
Fill a separate bowl with bread crumbs.
Add optional oregano to the bread crumbs.
Heat a generous amount of olive oil in large saucepan.
Dip slices of eggplant in egg and then in bread crumbs.
Place bread-crumbed slices in oil.
Sauté until golden brown and then flip.
Place on a napkin covered plate to soak up extra oil.
Cover the bottom of a 9 x 12 baking dish with marinara sauce.
Begin to layer: eggplant, sauce, cheese, eggplant, sauce, cheese.
Add extra cheese on top.
Preheat oven to 325 F.
Cover with foil and bake for 1 hour, removing foil off for the last 15 minutes.
(Read Sauce, Eggplant, Sauce, the story that accompanies this recipe.)
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