Growing up, I hated Eggplant. I hated most vegetables. It is the weirdest looking vegetable out there. It's purple, looks like a tear drop, and has this utterly ridiculous green vine thing on top that makes it look like a hat. Just not appetizing. SO, for years, grandma made it, and what did I do, I ATE something else. WHAT A BAD LIFE CHOICE. ALL those years I could've been eating like a king, and instead, I was being a schmuck and not eating vegetables. Idiot. This is delicious. It is so good. And incredibly healthy. My favorite part is taking some nice crusty Italian bread and making a sandwich out of it. But you don't have to. You can just dunk it in the sauce, which is what my family does. It's a Win in my book. Mangia Bene!
Ingredients
1 Large Eggplant, about 1 ½ pounds, sliced lengthwise about 1/8 of an inch thick.
4 cups Meat Sauce (click on my meat sauce recipe to see how to make the ultimate homemade meat sauce)
5 Eggs
Vegetable oil, enough to have about 1/4 inch of oil in the pan
Salt and Pepper, to taste
Fresh Parmiggiano Reggiano
5 oz Fresh Mozzarella
1 Large Eggplant, about 1 ½ pounds, sliced lengthwise about 1/8 of an inch thick.
4 cups Meat Sauce (click on my meat sauce recipe to see how to make the ultimate homemade meat sauce)
5 Eggs
Vegetable oil, enough to have about 1/4 inch of oil in the pan
Salt and Pepper, to taste
Fresh Parmiggiano Reggiano
5 oz Fresh Mozzarella
Preparation
1) In a shallow dish whisk the eggs, season with salt and pepper and set aside. Add the flour into another large shallow dish, season with salt and pepper and set aside.
2) Preheat your oil over medium heat until nice and hot.
3) Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil. Cook for about a minute on each side until golden brown. Drain on paper towels and season with some salt as soon as they come out of the oil. Continue cooking up the rest of the eggplant making sure to put a layer of paper towels between each layer of eggplant to soak up any oil.
4) Preheat your oven to 350 degrees.
5) Take a 9 by 9 casserole dish and spread a little bit of meat sauce in the bottom. Add your eggplant in a single layer and add just enough sauce to cover the eggplant but don’t make it too saucy otherwise it will be very soggy. Sprinkle over the top with lots of fresh parmiggiano reggiano and dot the top with fresh mozzarella. Continue with the remaining eggplant. The very top layer should be lots of parmiggiano and mozzarella.
6) Bake for about 20 minutes or until hot and bubbly.Let sit for 10 minutes before serving.
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