Serves 6-8
2 Eggplants
Kosher Salt
1 cup Italian Bread Crumbs
2 tablespoons Flour
2-4 eggs
4 tablespoons Olive Oil
2 cups Tomato Gravy – see Fuggedaboutit Tomato Gravy
2-3 Mozzarella - please use fresh and not the bag of shredded
Flat Leaf Italian Parsley
Fresh ground pepper
9”x13” baking dish
Turn oven on 350 degrees.
Peel eggplants and slice approximately 1/2" thick.
Place on paper towels and sprinkle with kosher salt - let sit approx. 2 minutes.
Wipe eggplant slices, turn over and sprinkle other side with salt - let sit approx. 2
minutes more and wipe again. This takes the bitterness out of the eggplant.
In a pie plate or shallow bowl place Italian breadcrumbs and flour.
In another pie plate or shallow bowl place the eggs and beat with a fork.
On a cookie sheet spread olive oil.
Put each eggplant slice into beaten egg mixture - flip to cover.
Put each eggplant slice into breadcrumb and flour mixture - flip to cover.
Put each eggplant slice onto greased cookie sheet.
Drizzle some olive oil on top of each slice. Could use olive oil spray.
Place in oven 5-6 minutes - turn over - drizzle a little olive oil over each slice (or spray) and bake another 5-6 minutes.
Take out of oven to cool.
LAYER your eggplant parm - you can use a lasagna pan that measures approx. 9”x13” depending on how many eggplants you used.
1. Spread gravy in bottom of pan.
2. Add a layer of eggplant.
3. Add gravy on top of each eggplant.
4. Arrange slices of mozzarella on each slice.
5. Go back to step 2. for a second and final layer of eggplant.
You can add fresh chopped Italian flat leaf parsley to top and some pepper - more for decoration. Cover with tin foil and bake for approximately 30 minutes.
