|Remember that the best, fresh ingredients, are the secret|
behind all great Italian food.
gplant should be dried before being added to the baking dish so that the crust is firm and crisp.
Grandma’s Eggplant Parmigiana
Serves 5 - 6
2 medium-size eggplants
Salt and pepper to taste
2 cups flour
2 tsp dried oregano
2 tsp dried basil
1 tsp garlic granules
2 cups fresh breadcrumbs (go to a local bakery for these if not available in your supermarket)
1/2 tsp cracked pepper
1/2 tsp salt
Light olive oil (enough for frying; be prepared to change the oil at least once)
8 ounces of Parmigiano Reggiano (grated)
16 ounces of mozzarella (shredded)
6 cups tomato sauce (a simply tomato sauce will do; I like to go for a chunky style with a little basil)
Preheat your oven to 325 F.
To dredge, set up a rack for the breaded eggplant to rest on before being fried. Begin the dredging process by lightly seasoning each piece of eggplant with salt and pepper. Then dip a piece of eggplant into the flour and coat completely. Shake off any loose flour and drop the eggplant slice into the eggs. Then, using a fork, lift the eggplant from the eggs and allow any excess egg to drip off. Now place into the breadcrumbs and coat completely. When coated, move the slice of eggplant to the rack. Do this for all slices of eggplant.
Near your frying oil, set up the following: a plate or sheet pan lined with paper towel; a glass Pyrex, CorningWare or chafing dish for the eggplant, the shredded mozzarella and the grated Parmigiano Reggiano, and the sauce in a pot over a low flame. Ladle a small amount of sauce into the bottom of the dish and spread it out across the entire bottom to create a light layer of sauce.
Remove from the oven when done, let cool for 10-15 minutes and then serve family-style.
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