- 3 Eggplant
- 3-4 Eggs
- 2 Tablespoons Milk
- 3 Cups Seasoned bread crumbs
- 1 Cup Parmesan cheese
- Garlic powder
- 10 Ounces Mozzarella cheese
- Pasta sauce
Peel outside edge of an eggplant; slice into 1/3 inch slices.
In a shallow dish, beat 3 eggs with 2 tablespoons milk, and season with salt and pepper.
In a separate shallow dish, mix approximately 3 cups seasoned bread crumbs with 1 cup parmesan/romano cheese and garlic powder (to your individual taste).
Heat 1/2 inch olive oil in a frying pan; oil should not be so hot that the breading mixture burns. Dip sliced eggplant in egg mixture and then coat with bread crumb mixture. Fry the eggplant in the hot oil approximately 2-3 minutes on each side, until it is brown, and then remove to a cookie sheet covered with paper towels to drain. NOTE: The oil will come down in temperature as you add the eggplant and you may need to adjust it. Also, the bootm of the pan will become brown and dirty with bread drippings. If you are frying a great deal of eggplant, you may want to dump the old oil once half have been finished and begin with fresh. The eggplant should be soft but not soggy.
NOTE: Fried eggplant can be served immediately after frying. To make Eggplant Parmigiana, continue to the next step.
Place a small amount of sauce on the bottom of your casserole dish (9" x 9" casserole or larger); then place the sliced, fried eggplant on top. Add a little pasta sauce to each round, and then sprinkle mozzarella cheese on top. Continue to add layers of eggplant, sauce and cheese. Three rounds usually makes a nice serving. Try to use the same size slices on each layer. Place sauce and cheese on top layer; sprinkle with parmesan if you like. Bake at 350-375 degrees Fahrenheit for approximately 25 to 30 minutes to allow mozzarella to melt and the eggplant to heat through.
NOTE: The amount of cheese needed depends on your individual taste. Don't overload the eggplant with too much mozzarella. Depending on the size of your eggs, you may need more.