Tuesday, August 28, 2012

Eggplant Parmigiano


Eggplant Parmigiano

2 medium to large eggplants
8 eggs
1 - 1 1/2 cups of milk
3 cups bread crumbs
 oil to fry eggplant in
6 cups marinara / spaghetti sauce
3 cups mozzarella cheese
3/4 cup parmesan cheese
salt to taste

Put 2 eggs and some milk in shallow dish and wisk as you would for scrambled eggs
put a cup of crumbs in another

use remaining eggs 2 at a time, milk and crumbs to replenish each plate as you use up what is in them

dip eggplant in egg mix and then dredge in crumbs
repeat with the same piece of eggplant to get 2 coats of crumbs on each piece

heat oil 
fry each piece of eggplant, turning when browned until soft
place on paper towels as you take them out of fry pan

When all pieces are browned
Preheat oven to 350 

Assemble in a 13" x 9" casserole pan

pour or spoon enough sauce into bottom  of pan to cover it
add layer of eggplant on top of sauce
add another layer of sauce
add layer of grated mozzarella cheese on top of sauce
repeat layer of eggplant using all of it up
if you have pieces on top of pieces that's fine
Repeat layer of sauce and top with remaining mozzarella and parmesan cheese

Put in oven and cook until cheese has bubbled and browned some - about 40 min.



  1. That looks so DELICIOUS!! What time is dinner? ;o)

  2. Just say when! I'll have it hot.

  3. Perfect timing! I'm drowning in eggplant here at the moment, and the hens are no slouches either, so we're not short on eggs ;) I've been wanting to try an Eggplant Parmigiano, so this weekend will be the perfect time to try it!


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