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Eggplant Parmegianno
Delicious Fried Eggplant
3 Medium Eggplant
salt
pepper
1 cup flour
2 eggs
1 jar Traditional Old World Style
Ragu Brand Pasta Sauce
Fresh grated Parm/Reggianno
Cheese or just Parmesan Cheese
1 Tbls. frying oil

 

Wash and dry eggplant. Leaving the peel on, slice eggplant into 1/4 inch slices (short way). Lay slices in single layer on 2-3 layers of paper towels. Lightly salt the eggplant. Leave out overnite or 5-6 hours.

Mix egg and salt and pepper to taste in dipping bowl. Dip eggplant slices in egg, then dredge in the flour.

Preheat frying pan on medium-high heat. Lay floured eggplant and fry till brown on both sides, flipping only once. Remove from pan and drain on paper towels.

In a 9 x 13 pan, lightly oil pan or baking dish. Measure about a quarter cup of sauce and spread on bottom. Lay fried eggplant on top of sauce in one layer. Lightly sauce over eggplant, conservatively.

Spread desired amount of cheese over sauce - I would say a medium amount - you should be able to see the sauce thru the cheese. Layer another layer of eggplant next, but not right on top of the previous slice - kind of like brick-laying. Then sauce, then cheese. Repeat until all eggplant is gone. The final layer should/be cheese.

Bake in 350 degree F. oven for about an hour or so, or until top is lightly browned and bubbly. Remove and let stand uncovered for 10 minutes or so.

This is a delicious recipe and will surprise most eggplant eaters - everyone I prepare this for loves it.

Enjoy!

Preparation Time: Serves:
Recipe Origin: Italy
Submitted by:
Margaret
Nebraska
United States
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