Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients
    1 medium eggplant
    crushed corn flakes
    3 eggs (beaten)
    1 (8 ounce) package shredded mixed cheeses (Sargento 6-cheese or 4-cheese blend)
    extra virgin olive oil
    1 pint good thick marinara sauce
    salt & pepper
Preparation
    Peel the eggplant& cut off the stem edge.
    Mix the beaten eggs in a bowl.
    Pour crushed cornflakes in a large plate.
    Slice the eggplant into 1/4\" thick slices.
    Pat the slices dry with paper towel.
    Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
    Place eggplant slices into large skillet with olive oil.
    MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
    Sprinkle salt& pepper to taste.
    Brown until golden brown on both sides.
    Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
    Place the eggplant slices, one row at a time lengthwise, into the baking dish.
    After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
    Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
    Continue until the baking dish is filled.
    Place into preheated 350 degree oven until the cheese melts& bubbles.
    Remove from oven& serve.

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