Monday, August 15, 2011

Eggplant Parmesan

Eggplant Parmesan
Paula George
2 medium size eggplants, peeled and sliced in 1/2" slices

1-1/2 cups flour, seasoned with salt and fresh ground pepper
2 eggs
2 cups milk
3 cups Panko breadcrumbs
1 Tbsp. Italian seasoning
Oil for frying
3 cups of your favorite Marinara sauce
1 cup fresh shredded Parmesan, more, if desired
Prepare eggplant; peel, slice and sprinkle with salt on both sides; allow to sit in colander for at least 30 minutes. Make 3 separate dishes for dredging. 1) Seasoned flour 2)Eggs & Milk whisked together 3) Panko Bread crumbs and Italian seasoning.
Dredge each slice of eggplant in flour...egg wash and panko crumbs. Place on baking sheet until all are coaated.
Heat 3/4" vegetable or peanut oil in large skillet over medium - medium high heat.Fry eggplant slices in heated oil until golden, turning once. Drain on paper towels and layer fan style in large baking dish.
Preheat oven to 350. Heat marinara in saucepan. Top each slice of eggplant with Marinara and Shredded Parmesan. Bake 8-10 minutes until cheese is melted. Serve immediately.

Serving suggestion: Serve with a grilled chicken breast and side salad for a complete meal!

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