Fried Eggplant Parmigiana
Category: veggies, misc
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 eggplant
- salt
- 1 egg, BEATEN WITH
- 2 tablespoons water
- 2 cups plain dry bread crumbs
- 1 teaspoon dried oregano leaves
- 2 tablespoons parsley flakes
- 1/2 cup grated Parmesan or Romano cheese
- olive oil
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 cup dry red wine
- 1 teaspoon garlic salt
- 1 teaspoon basil
- 1 teaspoon fennel seed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- sliced or shredded mozzarella cheese
Peel eggplant, then slice into 1/2-inch slices. Salt generously and allow to stand 15 minutes. Rinse off salt. Turn slices over, salt that side, allow to stand 15 minutes, then rinse well and drain. Dip eggplant slices in egg/water mixture. Combine bread crumbs, oregano, parsley flakes and Parmesan cheese. Dip eggplant slices in crumbs, turning to coat evenly. Heat olive oil in skillet over medium high heat. Add eggplant slices, taking caution not to crowd. Fry until tender and browned, turning once. Arrange in 9-by-13-inch baking dish. Combine remaining ingredients except cheese and pour over eggplant. Top with cheese. Cover with aluminum foil and bake at 350 degrees F for 30 to 40 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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