Eggplant Parmigiana
Ingredients
- 6 ½ lbs eggplant
- 6 oz flour
- 1 ½ tsp salt
- ½ tsp white pepper
- 1 pint egg wash (instructions below)
- 1 ¼ lbs bread crumbs
- oil for frying
- 1 ½ quarts tomato sauce
Instructions
- Wash and trim eggplants. Peel if skins are tough. Cut crosswise into 1/4-inch slices. Soak in strongly salted cold water up to 30 minutes. (This step may be omitted, but it helps prevent darkening and eliminates some bitter flavors.)
- Mix together the flour, salt and pepper. Drain the eggplants and dry them well. Dip each slice in egg wash then bread crumbs. Bread with seasoned flour. Heat 1/4 inch of oil in a heavy iron skillet or saute pan. Pan fry the breaded eggplant on both sides until browned. Remove from pan with slotted spatula and drain on absorbent paper.
- Top each fried slice with a thin slice of mozza-rella cheese. Arrange in layers in a baking pan, covering each layer with tomato sauce and sprinkling with parmesan cheese. Bake 30 minutes at 350°.
Egg Wash
- A mixture of eggs and liquid, usually milk or water. More eggs give greater binding power. A small quantity of oil is occasionally added to the egg wash.
Notes
This recipe is from a textbook, so the portions are large. It is delicious.
