Eggplant Parmigiana
Olive oil for frying
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread crumbs for coating
2 and 1/2 cups pre-made tomato sauce
1 pound fresh mozzarella, sliced
1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
6 leaves basil, shredded
Preheat the oven to 375 F. In a skillet over medium-high heat, warm
about 1 inch of the olive oil. Peel the eggplant, and cut lengthwise into
1/4 inch thick slices. Dredge in flour, and dip in the eggs, shaking off
any excess egg. Coat with the bread crumbs, and lower into the hot olive
oil. Fry until golden, about 2 minutes on each side. Remove from the olive
oil, and set aside to drain on paper towels. Cover the bottom of a baking
dish with a layer of fried eggplant, and spread some tomato sauce on top.
Scatter mozzarella slices on top of the sauce, and sprinkle with
Parmigiano cheese and basil. Repeat the layering until all the ingredients
are used, finishing with a layer of cheese and basil. Bake in the oven
for about 20 minutes, or until the cheese melts and is golden on top.
Serves 4.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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