Sunday, November 13, 2011
LinKev's Eggplant Parmesan
1 large eggplant
3 eggs beaten
1 1/4 cup of seasoned bread crumbs
2/3 cup grated parmesan cheese
8oz fresh mozzarella cheese cut in thin slices or shredded mozzarella
1 cup of sauce of you choice
salt to sprinkle
vegetable oil to fry add more if needed
Wash and slice eggplant to 1/8 inch thick circles.
Sprinkle with salt on one side and stack them up with the salt side up.
Let stand for about 10 minutes.
Heat enough oil in a skillet
Beat eggs in a small bowl in a flat dish mix bread crumbs and parmesan cheese. Dip eggplant both sides in egg and then in bread crumbs mixture and place in hot oil, cook until both sides of eggplant is browned, once cooked place in a lined paper towels plate.
Preheat oven at 400 degrees.
In a big enough baking dish spread a little sauce all around, line the eggplant on top of the sauce then spread a spoonful of sauce on top of eggplant, add a slice of mozzarella cheese and bake for about 10 minutes or until cheese is melted.
Serve on sandwich rolls, or over spaghetti with sauce