Sandy's Eggplant Parmesan
Sandra's own eggplant Parmesan: thin eggplant slices double-dipped in egg and flour, fried until puffed, then layered with sauce, mozzarella and Romano and baked.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. Sandy is Sandra herself: this is her own recipe.
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This is Sandy's own recipe; Sandy is Sandra herself. The eggplant is sliced thin, 1/8 inch, and given a light double coating: egg, flour, a dip of water, then flour again. In hot oil the slices puff up in about a minute.
They are layered with sauce, shredded mozzarella and Romano and baked until bubbly.
Ingredients
- 3 good sized eggplant (8 to 10 inches long)
- 1 egg beaten with 1 tablespoon water
- Flour
- Water
- Oil, for frying
- Sauce (her Simple Sauce for Pasta works well)
- Shredded mozzarella and Romano cheeses
Instructions
- Sauce the pan. Place a layer of sauce in the bottom of a 13 x 9-inch glass pan.
- Slice. Wash the eggplant, trim off the tops and bottoms and cut into 1/8-inch slices.
- Coat. Dip the slices into the egg beaten with water, then into flour, then water, and finally flour again.
- Fry. Heat 1/4 to 1/2 inch of oil in a large skillet until hot. Fry the slices until they puff up, a minute or a minute and a half, flip and cook the other side. Drain on paper towels.
- Layer. Place a single layer of eggplant in the pan, cover with sauce, then cheese. Continue layering, ending with cheese.
- Bake. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake 10 minutes longer until the cheese is bubbly.
Tips
- Fry in batches so the oil stays hot and the slices puff instead of soaking up oil.
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