September 17, 2009

Eggplant Parmesan

Eggplant Parmesan

Recipe from Mike’s Famous, featured on Throwdown with Bobby Flay.


· Oil
· 2 large eggplants
· All-purpose flour
· 4 eggs
· bread crumbs
· 1 quart marinara sauce
· 8 ounces sliced mozzarella cheese
· 4 ounces grated Romano cheese

Preheat oven to 350 degrees and heat oil in large pan.
Peel the eggplant and slice into ¼ inch thick slices. Coat each side of the eggplant with flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat each side. Then taken your bread crumbs and do the same to coat both sides. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
Once all the eggplant has been fried, get a rectangular baking pan and start layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano.
Place the eggplant into the oven and cook for 20-25 minutes.

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