Eggplant Parmigiana Recipe
3 medium eggplants, peeled and sliced lengthwise
Salt and pepper
6 eggs beaten
2 cups flour
1 c olive oil not extra virgin
2 cups marinara sauce
1 lb fresh mozzarella
1/4 cup Parmigiano
Fresh basil leaves
Salt the eggplant and place in a colander in the sink. Let the eggplant drain for about 1 hour. Rinse off the excess water and dry with paper towels.
Sprinkle with salt and pepper.
Meanwhile set out a bowl with the eggs and a bowl with the flour.
Dredge each slice in the flour and then in the eggs.
Heat the olive oil in a large skillet. When hot add the coated eggplant in batches and fry until golden on each side. Drain on paper towels. Do this until you have used all the eggplant.
Meanwhile spray 2 loaf pans or 1 large baking pan with olive oil.
Line the bottom with a layer of marinara and top with the eggplant. Sprinkle with the mozzarella and continue layering. End with a layer of eggplant and a light drizzle of marinara. Top with the Parmesan.
Beat an extra egg and brush over the top.
Top with fresh basil leaves.
Place in a 375 degree oven for about 45 minutes to an hour until it’s bubbly.
Let it cool for about 10 – 15 minutes and slice and serve.
Recipe by Daniela dish
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