“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” ― Alice May Brock
YaYa’s Eggplant Parmesan
Shaggy to Scooby-Doo: The only thing I like better than an eggplant burger is a chocolate covered eggplant burger
I love eggplant parmesan and a lot of recipes in the world to try to make it a bit healthier, sometimes you just have to make what you love the old-fashioned way…I made this dish a couple of weeks ago and forgot to add it to my blog. This eggplant came out perfect and served 6. I happened to have a freshly made pizza sauce, but not enough for the whole eggplant dish, I added a small container of pizza sauce with a little homemade crumbled sausage from another pizza night, so in it went for a total of about 6 cups of sauce.
½ cup oil
3 medium or 2 large eggplants, sliced lengthwise
1-1/-2 cup fresh seasoned bread crumbs
4-6 cups homemade tomato sauce
8 ounces sliced dry mozzarella (I used fresh)
4 ounces grated parmesan cheese
2 ounces grated Romano cheese
Fresh basil leaves (small whole or shredded large)
Lightly salt eggplant slices and allow to drain in a colander for 1 hour.
Directions when ready to put the eggplant together.
Preheat oven to 350°
Heat ¼ cup EVOO in large skillet.
Pat eggplant slices dry and lightly coat each side of the eggplant with flour. Put flour into zip lock bag and coat 4 slices at a time.
Beat 4 eggs and dip the eggplant into the egg to coat both sides, into bread crumbs, coat both sides.
Once the oil is hot, fry the eggplant in batches until golden brown. Allow to drain on a rack set into a sheet pan.
Once all of the eggplant has been fried, prepare a baking pan large enough to hold the eggplant in at least 2 layers (3 layers in an 8x8x4), add 4-6 tablespoons tomato sauce to pan then the eggplant, more sauce, basil, fresh mozzarella, grated cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated cheese
Place the eggplant into the oven and cook for 35-50 minutes.
Notes: the small eggplant has a tender skin as do some of the home-grown varieties, but some of the larger eggplants purchased in the stores have a skin that is a little tougher so you might choose to peel the eggplant before slicing.