Eggplant Parmesan
This mouth-watering dish is as scrumptious as it looks. The melted cheese on top is a blanket covering the wonderful fried eggplant and sauce. When you pierce the top and take out a forkful you will definitely feel that you arrived in food heaven.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Ingredients
- 2 large eggplants, about 2 1/2 lbs. wash and pat dry, cut into 1/2 inch rounds
- 1 cup unseasoned bread crumbs
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1 tsp. dried basil
- 2 egss beaten
- 3+ cups tomato or marinara sauce homemade or your favorite jar sauce
- 2 tbsp. water
- 1 1/2 + cups Kosher mozzarella cheese BelGioiso is a good brand, Trader Joe's has Kosher brands too
- 2+ tbsp. canola or olive oil
Instructions
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Put eggplant slices on a rack and sprinkle with the salt. Let site for about an hour. Meanwhile you can get the other ingredients ready. In a bowl, mix the eggs and water. Set aside. In a large dish, mix the salt, pepper, basil, and the bread crumbs (or matzoh meal) together. Set aside. When the hour is up, preheat the oven to 350 degrees.
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Wipe the salt off the eggplant with paper towels. Pat dry. In a large skillet, heat the oil on medium heat. Dip one slice of eggplant at a time into the egg mixture, then into the bread crumbs Repeat until all the eggplant is coated with the bread crumbs. Fry for about 2 minutes on each side until golden. Remove and put on paper towels (to absorb excess oil).
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Using a 9.5 x 13 inch baking dish, pour in about 1+ cups of the tomato sauce. Put half of the eggplant in dish and cover with more of the tomato sauce, then cover with 1/2 cup of mozzarella cheese. Layer remaining eggplant slices, then the sauce, and then the rest of the mozzarella Bake for 20+ minutes until cheese is melted.
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Remove from oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley or basil. Enjoy!