This is an old family recipe, and the secret to this light eggplant parmesan is flouring the eggplant, not breading. Make sure the vegetable oil is hot when your add the eggplant to the pan. I can remember walking into my Aunt Wanda’s house and she had just finished cooking an Eggplant Parmesan. She would stack the eggplant, and you would have your little eggplant heaven on your dish!
2-Eggplants (Slice into rounds)
1 lb. Mozzarella (Sliced) Please don’t use shredded. It will not melt and give you the right consistency
3 Eggs Beaten
2-Cups Flour (You can season with Salt and Pepper)
Grated Romano Cheese
2- 24 oz Jars of Marina’s Italian Tomato Sauce
Dip the sliced eggplant into the egg and dredge in the flour.
Fry the eggplant in blended oil until brown on both sides
Drain the eggplant on paper towels.
Put some of Marina’s Tomato Sauce into the bottom of the dish. I like to use a round Pyrex dish.
Put a layer of eggplant, mozzarella, Marina’s Italian Tomato Sauce and sprinkle with Romano Cheese.
Keep layering the eggplant, mozzarella, Marina’s Italian Tomato Sauce and Romano Cheese until you reach the top of the Pyrex dish.
.For the final layer put some sauce and sprinkle with Romano Cheese. Don’t worry about using to much Marina’s Italian Tomato Sauce….The Eggplant will soak up the sauce while it cooks
Cook the Eggplant Parmesan in a preheated 375 degree oven for about an hour. It is done when you can put a fork in the center and the mozzarella comes out stringy and gooey!
Take the eggplant Parmesan out of the oven and let stand for about 10 minutes. Don’t worry if the eggplant is a little soupy. You will have extra sauce to spoon over the eggplant while you eat. Don’t forget to dip your bread into the sauce!
Serve with Italian Bread and a tossed Salad. Enjoy!