Perfect Eggplant (aubergine) Parmesan Secrets

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 medium eggplants (or 3-4 chinese eggplants)
• salt
• 1/4 cup oil (vegetable or canola)
• 1 cup all-purpose flour
• 4 eggs, more if needed (beaten)
• 2 cups breadcrumbs (italian flavor or flavor your own)
• 3 cups mozzarella cheese (shredded)
• 1/2 cup parmesan cheese (grated)
• 2 cups pasta sauce (make your own or purchase)

Recipe

• 1 wash eggplant, dry, trim ends.
• 2 slice to 1/4 inch rounds.
• 3 sprinkle salt on both sides.
• 4 spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• 5 rinse well and pat dry with paper towels.
• 6 put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• 7 coat both sides of slices in flour.
• 8 dip in egg.
• 9 coat in breadcrumbs.
• 10 stack in separate dish.
• 11 heat oil in pan.
• 12 brown slices in oil a few at a time, may have to change oil if it gets too brown.
• 13 drain on papertowels (i just do this in layers).
• 14 in a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• 15 place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• 16 repeat layers till done. takes me three layers, so divide all items in three.
• 17 bake at 350 for 30-35 minutes until cheese melts.