Eggplant Parmigiana

Serves: Six | Prep: 15 min | Cook: 60 min

Ingredients:

Eggplant Parmesan:
2 eggplants, cut lengthwise
4 cups plain breadcrumbs
1 Tbsp dried oregano
1 tsp pepper
2 eggs
½ cup milk
Vegetable oil for frying
3 cups Marinara Sauce
2 cups mozzarella, shredded
1 cup parmesan cheese, grated
½ Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 ball fresh mozzarella, torn

Directions:
Preheat oven 350F/180C. Line a baking tray with a layer of paper towels.

In a flat dish combine breadcrumbs, oregano and pepper.

In another flat dish whisk eggs and milk together.

Dip each eggplant slice into the egg mixture then into the breadcrumbs and place onto a wire rack over a baking sheet, continue until all eggplants are covered with breadcrumbs.

In a skillet heat 1/2 cup vegetable oil over medium high heat. Fry the eggplant in batches, each eggplant about 2-3 minutes on each side, until golden browned. Remove eggplant from the oil and place on the paper towel line tray and with more paper towel blot the tops of each eggplant. Continue until all eggplant is fried, changing the paper towel as needed. If the oil needs to be topped up first clean out the skillet with paper towel and then wait for the new oil to get hot.

In a bowl combine the mozzarella, parmesan cheese, basil and parsley.

In a 13X9 casserole dish line the bottom with sauce, place the fried eggplant on top, and then top with a small amount of sauce, just enough to cover the eggplant. Next, spread 1/3 of the cheese mixture evenly on top. Top with eggplant, sauce, cheese, eggplant, sauce, cheese, you will end up with three layers, ending with cheese.

Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and top with the torn fresh mozzarella. Bake for another 10-15 minutes, until golden and bubbly. Remove from the oven and let rest for 10 minutes before serving.

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