No Eggs in this Eggplant

Eggplant Parmigiana

Eggplant Parmigiana (from The Illustrated Kitchen Bible)

1/2 cup all-purpose flour

2 large eggs

salt and freshly gound black pepper

 2 large eggplants, cut lengthwise into 1/2 inch slices

1/4 cup olive oil, plus more as needed

2 cups tomato sauce

10 oz mozzarella, drained and sliced

1/2 cup Parmesan cheese

1/3 cup chopped basil leaves

1.  Preheat the oven to 325 degrees.  Spread the flour on a plate.  Beat the eggs in a shallow bowl and season with salt and pepper.  One at a time, dredge each eggplant slice in the flour, shaking off the excess, then dip it in the eggs and let the excess drip back into the bowl.  Repeat with the remaining slices.

2.  Heat the oil in a large skillet over medium heat.  Working in batches, if necessary, fry the eggplant slices for about 5 minutes on each side, or until golden.  Drain well on paper towels.

3.  Layer the tomato sauce, eggplant slices, mozzarella, parmesan, and basil leaves in a shallow casserole dish, seasoning each layer with salt and pepper, and finishing with a layer of tomato sauce and the cheeses.

4.  Place the dish on a baking sheet.  Bake for 30 minutes, or until the sauce is bubbling and the cheese has melted.  Serve hot.  Good with Ceasar salad.  (See Salads for recipe.)