Fried Eggplant Parmigiana Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 eggplant
Salt
1 egg, beaten with 2 tablespoons water
2 cups plain dry bread crumbs
1 teaspoon dried oregano leaves
2 tablespoons parsley flakes
1/2 cup grated Parmesan or Romano cheese
Olive oil
Sliced mozzarella cheese
16 ounces tomato sauce
6 ounces tomato paste
1/2 cup dry red wine
1 teaspoon each garlic salt, basil, fennel seed, freshly ground black
pepper
and sugar

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Directions:

Peel eggplant, then slice into 1/2-inch slices. Salt generously and allow to stand 15 minutes. Rinse off salt. Turn slices over, salt that side, allow to stand 15 minutes, then rinse well and drain. Dip eggplant slices in egg/water mixture. Combine bread crumbs, oregano, parsley flakes and Parmesan cheese. Dip eggplant slices in crumbs, turning to coat evenly. Heat olive oil in skillet over medium high heat. Add eggplant slices, taking caution not to crowd. Fry until tender and browned, turning once. Arrange in 9-by-13-inch baking dish. Top with sliced mozzarella cheese. Combine remaining ingredients and pour over eggplant. Cover with aluminum foil and bake at 350 degrees 30 to 40 minutes.

This recipe from CDKitchen for Fried Eggplant Parmigiana serves/makes 6

Recipe ID: 2364

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