Eggplant Parmigiana

In this recipe the EGGPLANT is the STAR, and not globs of mozzarella cheese! Or excess oil! You fry quickly and use a LOT of paper towels to absorb the oil. See a slideshow of pictures of the steps.

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Prep Time40

Cook Time30

Course: Main Course

Cuisine: Italian

Servings: 16

Calories: 302

Equipment

Paper Towels!
2 Fry Pans or Electric Skillets

Ingredients

2 eggplants extra large, or 4 medium size
1 ½ cups flour (you may need a little more)
5 eggs beaten
3 cups canola oil (but only 1 ½ cups are actually used)
5 cups tomato sauce
1¼ teaspoons salt
¾ teaspoon black pepper
8 tablespoons Romano cheese grated or cheese of your choice

Instructions

Preheat the oven to 350º.
Line trays or cookie sheets with double layers of paper towels. Set aside.
Peel and slice the eggplant into ½-inch discs or slice oblong.
Divide the oil between the two skillets, and preheat the oil to medium high, 350 º.
Fill one long oblong dish with the flour and another one with the beaten eggs.
Dip the eggplant slices into the flour first, then dip them in egg.
Place the slices in the heated oil; it should sizzle slightly.
Fry them on each side until golden brown.
Put the eggplant slices on your prepared trays. With additional paper towels press down on the slices to blot excess oil. Change the paper towels on the bottom if needed and on the top.
When you have one layer of eggplant fried, salt that layer with about ¼ teaspoon of salt and 1/8 teaspoon of ground black pepper.
Top the seasoned eggplant slices with another double layer of paper towels and repeat the process until you have about 5 layers.
Cover the entire bottom of a 13x9-inch casserole dish with about 1 cup of tomato sauce.
Place one layer of the fried eggplant slices on top of the tomato sauce.
Put 1 cup of tomato sauce over the eggplant slices.
Sprinkle about 2 tablespoons of grated Romano cheese on top of the sauce.
Repeat the layers of eggplant slices, sauce, and Romano cheese until you have about five layers.
Bake uncovered in the preheated 350º oven for 30-40 minutes or until it is bubbly on the sides.
Serve immediately.
Store the eggplant casserole covered in the refrigerator for up to 5 days.

EXTRA TIP:

GRATED CHEESE: My personal preference is grated Romano cheese, but you may like Parmesan cheese or a mixture of cheeses. Use whatever grated cheese you like.

PEEL OR NOT? You don't have to peel the eggplant! Leave it on if you want, it softens up nicely. I peel it because I know people in my family who do not like it with the peel.

EGGS: You may need one more egg for dipping. It depends on how large your eggplants are. I use the largest eggplants I can find!

LEFTOVERS? Freeze leftover eggplant in portions you want in freezer containers up to 3 months. I like to freeze the fried eggplant slices. Then I defrost the slices to easily make a smaller casserole dish later.

Nutrition