Eggplant (at least 1 large for 2-3 persons)
1 cup lukewarm water
Flour dip:
1 - 2 cups Flour
1/2 - 1 teaspoon each, Salt and Pepper
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh Basil
1 tablespoon Parmesan Cheese
1 - 2 cups Olive Oil
2-3 raw Eggs, beaten lightly with a fork
1 - 2 cups Italian flavored Bread Crumbs
1 - 2 cups shredded Mozzarella Cheese
1 large jar of your favorite Spaghetti Sauce
Peel and cut eggplant into thin slices, less than 1/4 inch thick.
Place slices in a pie plate and cover with luke warm water for 1/2 hour to remove bitterness.
(Optionally, add a teaspoon of lemon juice to the water to prevent discoloration.)
Drain and pat dry.
In a frying pan, heat 1 cup (or 1 inch) of olive oil on medium high. Do not let it burn.
Set up an egg wash station on your countertop by lining up 3 pie plates or shallow bowls.
Moving toward the frying pan, the first plate will have the flour dip,
the second the beaten eggs, and the third the flavored bread crumbs.
Start by dipping an eggplant slice in the egg wash, then coat both sides with the flour mixture and shake off excess.
Dip again in the egg wash, then coat with bread crumbs.
Carefully lay the coated slice in the pan of hot oil (splatters can burn you).
Cook only as many slices as will fit comfortably in the pan at one time.
Cook on both sides until golden brown.
Remove from pan and place on paper towels on a platter to absorb some of the oil.
Allow to cool slightly.
Pour 1/2 inch of spaghetti sauce into a 2" deep baking dish.
Put a layer of fried eggplant on top of the sauce and sprinkle with mozzarella.
Continue layering sauce, eggplant and mozzarella until finished.
Bake in pre-heated 350° oven for 1/2 hour.
Serve on sub rolls for sandwiches or over pasta for a sit down meal,
Melissa Silverman and Marie