Eggplant Parmigiana Recipe
This recipe will blow any eggplant dinner you had in a restaurant out of the water!! it's a lot easier to make than ya think 
**Important: do not skimp on a cheap mozz cheese!! Try to look for Sorrento or better quality cheese. What you will need: 1 super fresh large eggplant Large bottle of veggie oil! 2 Large Blocks of Packaged Mozzerella - 2 bags of fresh bread crumbs (substitute LG. Progresso italian style BCrumbs) 3 large Jars of your fav spaghetti sauce (meat flavored preffered) 1 clove of garlic chopped 1 cup of milk Parmesan or Romano cheese 8 eggs 1 Aluminum tray standard size 1 roll of paper towels handful of chopped fresh curly parsely (for garnish) _______________ START ON THE SAUCE FIRST Empty the jars of sauce into a large saucepan. Add the clove of garlic, and yes, the cup of milk (takes acidity out of the sauce). Add three tablespoons of parmesan cheese. Stir, place on a simmer for about an hour! ______________ EGGS Crack the eggs into a bowl and whip them as if you're making scrambled eggs. Shake some parmesan cheese into the egg and stir it in. Now you move on to slicing the eggplant. Set the bowl aside. _______________ CHEESE Grate the mozzarella cheese and set aside in a nice big bowl. You will need alot! IMPORTANT: Eggplant will turn brown within a few minutes if it isn't breaded or covered so keep some saran wrap handy. EGGPLANT Chop the crest (top) of the eggplant off and an extra inch or so. The key to making awesome eggplant is to slice it bologna thin. Dunno if you are familiar with cutting eggplant but it's not that easy to slice it straight so try your best. Slice the eggplant until you get near the bottom and you stop seeing the seeds. You will have about an inch or so waste at the bottom. As soon as you slice it make sure it's all drenched completely in the egg. Start breading the eggplant completely on both sides and yes even the skin or it will fall apart in the pan. Set all of the breaded pieces aside on a plate. The faster you can do this the better so it doesn't get soggy. Heat up a large frying pan with a half inch of veggie oil to medium/high heat. You need enough oil for the eggplant to float in. It should not touch the actual fying pan which calls for a lot of oil waste in the end. You can fit about 6-8 pieces in the pan at a time so it will take about 30-45 minutes to completely fry all of the pieces. When you place the eggplant in the pan it should immediately start to fizz. Take your spatula and jab a whole in the middle of each piece (or the bread will bubble up like a UFO. YOU DO NOT WANT THAT). Make sure each side will fry for about 4 minutes total. When both sides are completely brown and looks nice and crispy remove onto a clean plate with two sheets of paper towels placed down. Not light brown, almost a medium/dark brown. Eventually the bread crumbs will burn so you want to change the oil after the second batch of eggplant. For each set of eggplant fried, add two sheets of paper towels on to each layer that comes out of the pan. You do NOT want greasy pieces at all whatsoever so keep adding layers of paper towels on top of the eggplant as they come out. Moving on to the aluminum pan. When all of the pieces of eggplant are cooked you can start by loading the bottom of the aluminum pan with a small layer of the sauce. It acts like glue while you place one layer of eggplant down. Do NOT overlap the eggplant at all when placing in a single layer. Once finished with the bottom layer make sure you completely cover it with Mozz cheese. Moving on to another layer, add more sauce on top of the cheese, eggplant, sauce, then cheese again. Add more eggplant, sauce then cheese - One eggplant makes about 3-4 layers. Repeat this process until you run out of eggplant. Add sauce to the top of the last layer of eggplant and completely cover the entire surface with mozzarella. Cover with aluminum foil and bake on 350 for 25-30 minutes. When it's done take it out and set it on the stove for a good 10 minutes to let the cheese settle. Garnish with fresh curly parsely! Cut into approx 14-18 square pieces with a sharp knife and dinner is served!! Enjoy! Note: Fresh Oil - and changing it out while frying is very important!! |
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| Hand me a knife and fork and get out of the way !!!!!!!!!!!!! |
| WOW that sounds soooooo good!
got to make it this weelend. Thanks for shareing  |
| mmmm sounds so yummy! I can hardly wait to make my own. Thank you for sharing this dish. |
| That sounds yummy. |
| Sounds delicious!!! When you say "standard size" tray...approximately what size are you talking about?? |
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