How to Make Eggplant Parmigiana

This vegetarian classic will easily feed six people as a main course.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Paper Towels
• 24 oz. good-quality tomatoes sauce
• 1/2 cup flour
• 1/2 cup freshly grated Parmesan cheeses
• 3 lg. eggs
• 1/3 cup olive (not virgin) oil
• 2 lg. eggplants - stemmed, peeled and cut crosswise in 1/4-inch-thick slices
• 3/4 lb. mozzarella cheese - sliced thin

1. Preheat the oven to 400 degrees F.
2. Combine the flour and salt in a large bowl. Beat the eggs in another large bowl.
3. Heat the oil in a large sauté pan over medium-high heat.
4. Dip a slice of eggplant in the eggs and thoroughly shake the piece to remove all loose egg strands.
5. Place the slice of dipped eggplant in the bowl of flour and flip the slice to lightly coat both sides with flour.
6. When the oil is hot, add a slice or two of the coated eggplant - making sure not to crowd the pan - and brown for three minutes per side. Remove to a plate lined with paper towels to drain.
7. Repeat the process with the remaining eggplant.
8. Layer one third of the eggplant in a large baking dish. It should cover the bottom of the dish.
9. Cover the eggplant with one third of the Parmesan cheese, then one third of the sauce and one third of the mozzarella. Repeat the process with the remaining ingredients.
10. Bake for 18 to 20 minutes, or until the cheese is melted and all is bubbly.

Tips & Warnings

• For a crispy treat, add a layer of seasoned bread crumbs on top of the last layer of cheese and then bake. Make your own crumbs by whizzing several slices of white bread (crusts removed) in a food processor for a few seconds. Add some minced garlic and a few shakes of dried oregano, basil, and thyme.