Eggplant Parmesan

December 10, 2018

2 eggplants

3 eggs

3 c. breadcrumbs (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 breadcrumbs.

Add optional oregano to the breadcrumbs.

Heat a generous amount of olive oil in large saucepan.

Dip slices of eggplant in egg and then in breadcrumbs.

Place breadcrumbed 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.

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