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Eggplant Parmesan

Eggplants Parmesan

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.

 

For another version serve a small slice on top of spaghetti

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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