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Eggplant Parmesean
One of the most famous ways to prep egg plant
Servings: 5 servings
Ingredients
- 1 each Large egg plant, peeled and sliced into 1/2 inch rounds
- 1 Tablespoon salt
- 1 teaspoon black pepper
- 1 pound ground Italian sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 4 Cups marinara sauce
- 1 Tablespoon Italian herb mixture
- dash balsamic vinegar
- dash Tabasco sauce
- dried oregano and basil
- Extra virgin olive oil
- 1 cup dried bread crumbs
- 3 large eggs
- 1/4 cup milk
- 1 cup flour
- Five slices mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- In a saucepan cook Italian sausage, onions and garlic until sausage is browned. Add marinara sauce, Italian herb mixture, balsamic vinegar and tabasco sauce. Let cook for twenty minutes.
- Season sliced eggplant with salt and pepper and set aside in a cookie sheet pan.
- In a large sauté pan, heat oil. Until shimmering.
- In a shallow pan mix flour seasoned with basil and oregano. In another shallow pan beat eggs with milk. In another pan place breadcrumbs.
- Working in batches, dredge the eggplant first in the flour, then the egg mixture and then the breadcrumbs. Add the eggplant slices into the hot oil and brown on each side until golden brown. Set aside on a plate lined with paper towels.
- Preheat oven to 350 degrees.
- In a two-inch sided baking dish spoon some sauce over the bottom. Place one slice of eggplant on top. Fill up the pan with five slices of eggplant. Add sauce to the eggplant and put another slice on top. Add more sauce. Make haystacks of eggplant and sauce until all the slices are used up. Top with slices of mozzarella and grated parmesan.
- Bake until cheese is melted, and the eggplant is warmed through. (If the cheese is getting too brown, turn oven down, making sure it does not burn).