Eggplant Parmiggiana

  • 3 large Sicilian Eggplant, in ¼” slices, crosswise (into circles)
  • Flour for dredging the eggplant slices
  • Oil for shallow frying
  • 4 cups shredded cheese (any combination you like, I use cheddar, Swiss and provolone)
  • 1 cup plus ½ cup grated parmiggiano
  • 6 to 8 cups of your favourite tomato sauce

The night before you want to serve this, slice the eggplant, lightly salt the slices and layer them in a large colander. Place a plate on top of the slices and a weight (I use a 3l tin of olive oil) and allow it to sit and drain overnight.

In the morning, pat the eggplant slices dry, lightly flour them and fry them in about a half inch of oil till slightly golden. Place on layers of paper towel to drain. You may need to add oil as you go since the eggplant will absorb oil in the frying process.

Once all your eggplant is done, you can begin the layering process. Mix the 1 cup of parmiggiano with the 4 cups of shredded cheese but leave the ½ cup aside. Place a generous layer of sauce in the bottom of a 9 x 13 pan and then layer alternately, eggplant, shredded cheese and sauce until the pan is full or you run out of eggplant. End with an eggplant layer and top with a generous amount of sauce. Sprinkle with the reserved ½ cup of parmiggiano and bake in a 350 oven for an hour or until bubbly and golden on top.

Serve with fresh crusty bread and a green salad. Nothing warms your insides up better!!!

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