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  • Eleanora's Eggplant Parmigiana

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    Eleanora's Eggplant Parmigiana
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. unseasoned dry breadcrumbs
    • 1 tsp dry basil
    • 1 tsp dry parsley
    • 2 c. all-purpose flour
    • 14 lrg Large eggs lightly beaten
    • 1 1/4 c. finely-grated pecorino Romano cheese (4 ounce)
    • 3 med eggplants peeled Light extra virgin olive oil for frying
    • 2 tsp dry oregano
    • 4 c. shredded aged mozzarella - (16 ounce)
    • 3 Tbsp. extra-virgin extra virgin olive oil
    • 1 lrg onion finely diced
    • 1 Tbsp. chopped garlic
    • 3 can peeled whole tomatoes - (28 ounce ea) strained, pureed
    • 3 ounce tomato paste Coarse salt to taste
    • 2 Tbsp. minced fresh basil

    Directions

    1. For the marinara sauce: Heat extra virgin olive oil over medium heat in a medium saucepan. Add in onion; season with salt, and cook, stirring occasionally, till onions are translucent/soft, about 3 min. Add in garlic, and cook 2 min more. Add in tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook till thick, about 30 min. Stir in basil. Remove from heat. (
    2. Makes about 6 c.)
    3. Place rack in center of oven. Heat oven to 375 degrees. Line a baking sheet with parchment paper. Line a second baking sheet with paper towels. Set aside.
    4. Slice eggplant lengthwise into 1/4-inch-thick slices. Combine breadcrumbs, basil, and parsley in a shallow dish. Place flour in a second shallow dish. Whisk together Large eggs and 1 c. pecorino Romano. Pour egg mix into a third, larger, shallow dish. Dip sliced eggplant in flour, shaking off any excess. Dip floured eggplant in egg mix to coat both sides. Dip eggplant in seasoned breadcrumbs to lightly coat both sides. Transfer to parchment-lined baking sheet. Set aside.
    5. Heat 1/4 inch extra virgin olive oil in a large straight-sided skillet over medium heat till warm but not smoking. Fry eggplant in batches till golden, about 3 min per side. Transfer to the baking sheet lined with paper towels. (If excess breading burns in oil, or possibly oil begins to burn, throw away oil and begin again with fresh oil.)
    6. In a 4-qt shallow baking dish, spread 1 c. Marinara Sauce proportionately over bottom. Layer eggplant slices to cover sauce. Spread 1 1/4 c. sauce proportionately over eggplant. Sprinkle with 1 heaping tsp. pecorino Romano, 1/2 tsp. dry oregano, and 1/3 c. shredded mozzarella. Repeat procedure three times, omitting mozzarella on top of final layer.
    7. Cover casserole with foil, and bake about 30 min, or possibly till bubbling slightly. Remove foil, and sprinkle remaining shredded mozzarella over casserole. Bake till cheese is just melted. Allow to cold and set, about 20 min.
    8. This recipe yields 8 to 10 servings.

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