Ingredients:
2 eggplants, large
salt
1 cup flour
6 eggs
1 tbs cold water
4 cups of Italian style bread crumbs (Progresso)
olive oil for frying
about 4 jars of pasta sauce (we used homemade sauce)
2 cups of Mozzarella cheese, shredded
Cut the eggplant into 1/4 inch thick slices.
Sprinkle generously with salt on both sides of the rounds. This helps to draw out some of the moisture as well as the bitterness that eggplant can have. Let the salt sit on the rounds for about 30 minutes until they begin to sweat. Wash and pat dry.
Next, beat the eggs and water with a fork. Put the flour into a plastic bag, and the bread crumbs in a bowl. Heat about 1/4 - 1/2 inch of olive oil in a skillet to fry. Create an assembly line: flour bag, eggs, bread crumbs, fry pan, drying rack with paper towels.
Put about 3 rounds of eggplant in the flour bag and give it a good shake to coat.
Next into the bread crumbs. Pat on the mixture so it sticks. Carefully place it in the oil.
It should immediately start to bubble in the oil. If it doesn't the oil is too cold and the eggplant will suck up all the oil making it very greasy.
Flip the rounds over once the first side has lightly browned. Remove from the oil once both sides are golden brown and drain on paper towels on a rack.
Finish with cheese on top and cover with tin foil. Bake at 350 for 30 minutes, remove the tin foil and bake another 30 minutes.
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