Eggplant Parmesan

Beginner Cook - Medium Cooking Time - Main Course - Vegetarian

My latest culinary adventures have led me to branch out and explore a variety of cooking traditions from French, to Italian and Southern. Experimenting with these cuisines has been such fun and tasted so good, it seems silly to not share the recipes based solely on the fact that they aren't specifically Greek. This leads me to an Italian inspired eggplant parmesan recipe. It is wonderfully simple and prepared using my mother-in-law's techniques for breading and frying eggplant. A perfect dish to enjoy around a table with family and friends. Buon appetito! 

Ingredients (Serves 4)

• 2 large or 4 medium/small eggplants
• 1/2 cup breadcrumbs
• 1/2 cup unbleached flour
• 16 ounces marinara sauce
• 8 ounces fresh mozzarella
• Approximately 1 cup extra virgin olive oil
• Salt
• Pepper

Time - 1 hour

• Preparation - 30 minutes
• Baking (350 degrees) - 30 minutes

Preparation

• Wash and cut the eggplants into thin slices
• Stir together the flour and bread crumbs in a bowl and add salt and pepper to taste
• Cover the bottom of a frying pan with olive oil and heat over medium high
• Press the slices of eggplant into the flour and bread crumb mixture, coating each side
• Lay the breaded eggplant slices in the pan and fry until golden brown

• Place the fried eggplants on a paper towel lined plate

• Preheat the over to 350 degrees
• Once all of the eggplants have been fried, layer them on the bottom of a baking dish

• Pour the marinara sauce over the eggplants

• Slice the mozzarella and lay on top of the marinara sauce

• Bake in the over at 350 degrees for 30 minutes

• Cut, serve, and enjoy as is or on top of pasta