Mangia, Figlie

The Recipe Collection

Eggplant Parmesan


Make a pot of plain sauce (no meat).

Peel and thinly slice an eggplant or two.

In a bowl, mix together 4 eggs and 1/4 cup of flour, to resemble a pancake batter. Dip each slice of eggplant in the batter and fry in oil, turning once, until fork-tender and lightly browned on each side. Move fried eggplant to a towel-lined baking sheet to absorb the excess oil.

Once the sauce and eggplant are prepared, grab some shredded mozzarella cheese out of the “icebox” and layer the ingredients in this order, from bottom to top:

Sauce (to cover the bottom of the glass dish)
Eggplant
Mozzarella
Sauce
Eggplant
Mozzarella
Sauce
Eggplant
Sauce

Bake, uncovered, for 30 minutes at 325 degrees. Allow to set for a few minutes before serving.

 

 


Note: If using one eggplant, an 11x7-inch glass baking dish will work well. For two or more eggplants, use a 9x13-inch glass baking dish.

 

 

Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, September 24, 2010.