I love Eggplant Parmesan – I have a long love affair history with his dish. I have made it every way possible – with vegetables without, on top of spaghetti or just the plain old fashioned way. – This is my go to dairy recipe.
3 cups marinara sauce
4 large eggplants
2 cups flour, seasoned with salt & pepper
5 eggs, beaten with 2 tbsp. milk
3-4 cups dry breadcrumbs
vegetable oil, for frying
3 Tbsp. dried oregano
1 cup parmesan cheese, shredded
1 lb. mozzarella cheese, shredded
Preheat oven to 375 degrees.
Slice eggplant into rounds, about 1/3- inch thick. Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Mix the bread crumbs with the parmesan cheese and oregano and place on a large plate or waxed paper. Dredge the eggplant first in the flour, then dip into the egg, then coat in breadcrumbs. Shake off excess crumbs.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry eggplant about 3 minutes per side or until golden brown, adding more oil between batches as needed. Drain on paper towels.
Using an 11 x 17- inch baking pan, spoon a thin layer of sauce into the bottom of the pan. Fold the fried eggplant in half and closely
layer the entire pan, slightly tucking in the eggplant one under another. It should resemble pleats.
Spread the tomato sauce on the eggplant. Scatter the shredded mozzarella cheese over the entire eggplant dish. Bake until hot and bubbly, about 40 minutes, or until cheese is slightly brown and fully melted.