Eggplant Parmesan

I love eggplant parmesan, it is one of my favorite meals. I know there are healthier ways to prepare the eggplant, but I make mine the way my mom makes her – fried. Nice and crispy.

I know my sister will be shaking her head wondering how long my house smelled like a grease pit for (only 24 hours). I would have opened the windows except it was too hot. So, I got to think of fried eggplant every time I walked back into my house. I'll take that over a Glade plug-in any day.

Ingredients:
1 large eggplant
1 ball fresh mozzarella cheese
milk
3 eggs
2 cups bread crumbs
salt & pepper
2 tablespoons grated parmesan cheese
vegetable oil for frying

Tomato Sauce
1 large can tomato sauce
2 garlic cloves
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried basil
1 teaspoon dried oregano
salt & pepper

Saute garlic over low heat in olive oil and butter for 2 minutes. Add all other ingredients. Let simmer on low for 1 hour.

Step 1:
Peel and slice eggplant into 1/4 inch disks.

Step 2:
Soak in milk for 30 minutes. Flip eggplants over after 15 minutes, soak additional 15.

Step 3:
Dip eggplant in egg mixture (3 eggs beaten with 1/4 cup milk). Then dip into breadcrumbs mixed with parmesan cheese.

Step 4:
Heat oil over medium high heat. Fry eggplant until golden, 2-3 minutes each side. Removes from oil and drain over paper towels.

Step 5:
Cut mozzarella into thin slices. Layer sauce, eggplant and mozzarella cheese. Layer again.

Step 6:
Broil for 5-10 minutes until top layer of cheese is melted.

Thanks for Reading!
Daniele

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