Yesterday I was rattling pans left and right. I made the Family traditional Eggplant Parmesan. This is exactly how my mother would make it. The trick to delicious egg plant is deep frying it and making it crispy. The reason you want to deep fry the eggplant and make it crispy is so the breading will not dissolve when the tomato sauce is added to the dish. I have been to many Italian restaurants and they lightly brown their eggplant or bake it and by the time they put it in front of me it is a big soggy mess. Making it crispy allows the breading to stay on the eggplant.
Everything you will need to make the best Eggplant parmesan!
2 large eggplants, peal the skin and slice 1/8 of an inch thick.
15 oz. container of Progresso Italian style bread crumbs
1-1/2 cup of flour, add flour to the bread crumbs.
1/4 cup of parsley, add to the bread crumbs.
1/2 tea. salt and pepper
6 eggs, scrambled
Oil for frying
8 cups of your favorite tomato sauce. I use my homemade tomato sauce.
4 cups of mozzarella cheese.
Put breadcrumbs, flour and seasoning in a large bowl and blend together.
Scramble all eggs in a separate large bowl.
Peel and cut the eggplant lengthwise 1/8 inch thick.
Heat oil in a frying pan.
Dip a slice of eggplant in the egg and then in the breadcrumbs. Pat the bread crumbs on the eggplant. Make sure it is fully coated.
Put the slices in the hot oil and fry on both sides. Make sure they fry to a very rich golden brown.
Once they are done place them on a paper towel to drain the excess oil.
Now that the eggplant is all fried you can start layering in a 3 qt. baking dish.
First put a small amount of sauce on the bottom of the dish. Add a layer of eggplant then sauce, then cheese and keep going until your dish is full and the last layer should be cheese.
Bake at 350 degrees for 50 minutes.
You will have the best and most mouth watering eggplant you have ever eaten.