I won’t lie to you, this is a little more involved than our other recipes, but oh, for that special meal, there’s nothing like Eggplant Parmesan. We make it every time a certain delightful family member visits. Makes me wish she came more often!
3 T. olive oil (approximate)
1 medium eggplant, sliced in 1/4 inch rounds
4 oz. part-skim mozzarella, grated
4 oz. Romana cheese. grated
1 large onion chopped
1 large green pepper chopped
4 cloves garlic minced
3 eggs, well-beaten
6 oz. Italian-style bread crumbs
24 oz. spaghetti sauce
1 tsp. oregano
1. Coat griddle with oil and pre-heat griddle to frying temperature, about 375 degrees.
2. Dip each slice of eggplant into the beaten egg, then in bread crumbs, covering both sides of each slice thoroughly
3. Fry on heated griddle until golden brown. Flip and fry on the other side. When done, eggplant should pierce easily with a fork.
1. While eggplant is frying, begin a separate frying pan heating with 1-2 tsp. olive oil.
2. Add minced garlic, chopped onion and green pepper, and the oregano to the oil. Hint: First rub the oregano between palms to help release its aromatic oil.
3. Sauté until veggies are soft.
In a 10 inch glass baking dish, assemble the layers:
1.Cover the bottom of the dish with spaghetti sauce
2.Then add fried eggplant slices
3.Sprinkle that layer with grated Romano
4.Add a layer of the vegetables
5.Then sauce again
6.Repeat layers until finished
7.Cover with remaining mozzarella and Romano
8.Bake at 325 degree oven for 40 minutes. If cheese browns too much, turn temperature down and/or cover casserole.