Eggplant (Aubergine) Parmesan |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of my very favourite recipes. Ingredients:
1 medium eggplant |
crushed corn flakes |
3 eggs (beaten) |
1 (8 ounce) package shredded mixed cheeses (sargento 6-cheese or 4-cheese blend) |
extra virgin olive oil |
1 pint good thick marinara sauce |
salt & pepper |
Directions:
1. Peel the eggplant& cut off the stem edge.
2. Mix the beaten eggs in a bowl.
3. Pour crushed cornflakes in a large plate.
4. Slice the eggplant into 1/4 thick slices.
5. Pat the slices dry with paper towel.
6. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
7. Place eggplant slices into large skillet with olive oil.
8. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
9. Sprinkle salt& pepper to taste.
10. Brown until golden brown on both sides.
11. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
12. Place the eggplant slices, one row at a time lengthwise, into the baking dish.
13. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
14. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
15. Continue until the baking dish is filled.
16. Place into preheated 350 degree oven until the cheese melts& bubbles.
17. Remove from oven& serve.
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