Aunt Peggy's Eggplant Parmesan
This is often the first thing Susan and I make when I visit her. We always reserve a couple of pieces of the fried eggplant to eat as an appetizer, usually topping it with some marinara and ricotta cheese - eggplant rollatini deconstructed! We also figured out on my last trip not to use olive oil for the frying. After a couple of batches, the olive oil gets too hot and burns. Lesson learned. I don’t think Aunt Peggy wrote it down for me. I just watched her do it. Thanks, Aunt Peggy.
1 large eggplant
2 eggs, beaten
1 cup of flour
1 tsp garlic salt
1 tsp black pepper
1 cup bread crumbs
1 cup grated parmesan
6 T vegetable oil
2 cups marinara sauce
1 package sliced mozzarella
1 cup shredded mozzarella
~ Preheat oven to 350º F.
~ Slice eggplant and salt to reduce moisture.
~ In three separate bowls: beat eggs; combine flour, garlic salt, pepper;
combine breadcrumbs and parmesan.
~ Bread eggplant by dipping in flour mixture, then eggs, then breadcrumb mixture.
~ Over medium-high, heat 2 T of oil at a time in a shallow skillet.
~ Fry eggplant till browned, about three minutes each side.
~ Remove eggplant and drain on paper towels. Lightly salt while still hot.
~ Layer marinara sauce, eggplant, and sliced cheese in a casserole dish.
~ Top last layer with shredded mozzarella (browns better this way).
~ Bake for 30 minutes or until browned on top.
~ Serve with angel hair or spaghetti.