Slice a large Eggplant into 1/4" slices. Salt both sides of the slices and place them on a colander or wire rack over the sink. Let the liquid drain for an hour. After an hour, brush off the excess Salt.
In a shallow plate, take 1 1/2 cup of Italian Seasoned Breadcrumbs. In another shallow plate, whisk together 2 Eggs and 1/4 cup of Milk. Dip both sides of the eggplant slice into the milk mixture and then cover with breadcrumbs, shaking off the excess. Place on a plate or baking sheet and repeat until all the slices are done.
Heat a skillet over medium heat, add a tbsp of Vegetable Oil. Place the eggplant slices and cook on both sides until golden brown. Remove and set on a large plate lined with paper towels. Repeat until you've pan-fried all.
Preheat the oven to 375F. In a large casserole dish, add a cup of Marinara Sauce to the bottom. Add a layer of eggplant slices and top with a dollop of Marinara Sauce. Sprinkle generous amount of Mozzarella Cheese and Parmesan Cheese. Repeat the layers until you run out of eggplant slices. Top the casserole with more cheese and place in oven for 20 minutes. Use Broil for 5 minutes to get the browned spots on the cheese.
Serve with chopped Basil Leaves.
No comments:
Post a Comment