Eggplant Parmigiana

by | Jun 11, 2015 | Recipes

Eggplant Parmigiana
Ingredients
  • SALT
  • 2 LARGE EGGPLANTS (SLICED INTO ½-INCH-THICK ROUNDS)
  • FLOUR
  • OLIVE OIL FOR FRYING
  • 1 (26-OUNCE) JAR CLASSICO® DI PARMA (FOUR CHEESE) PASTA SAUCE
  • 1-1/2 C. (6 OZ.) SHREDDED MOZZARELLA CHEESE
  • ⅓ C. FRESHLY GRATED PARMESAN CHEESE
  • ADDITIONAL FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. LIGHTLY SALT EGGPLANT ROUNDS AND LET STAND FOR 60 TO 90 MINUTES TO DRAW OUT BITTER JUICES; PAT DRY. LIGHTLY TOSS EGGPLANT IN FLOUR; REMOVE AND SET ASIDE. IN LARGE SKILLET, OVER MEDIUM HEAT, HEAT 6 TABLESPOONS OIL; FRY EGGPLANT ROUNDS, 2 OR 3 AT A TIME, COOKING UNTIL BOTH SIDES ARE GOLDEN BROWN, ADDING MORE OIL AS NECESSARY. PLACE COOKED EGGPLANT ON PAPER TOWEL-LINED TRAYS TO ABSORB EXCESS OIL. SPREAD THIN LAYER PASTA SAUCE IN 11X7-INCH BAKING DISH. TOP WITH ONE-THIRD EGGPLANT, ONE-THIRD PASTA SAUCE, HALF MOZZARELLA CHEESE AND ONE-THIRD OF THE ⅓ CUP PARMESAN CHEESE. REPEAT LAYERS, ENDING WITH EGGPLANT. TOP WITH REMAINING SAUCE AND REMAINING PARMESAN CHEESE. BAKE, UNCOVERED, 25 TO 30 MINUTES. LET STAND 15 MINUTES BEFORE SERVING. SERVE WITH ADDITIONAL PARMESAN CHEESE IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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