Eggplant Parmigianna

eggplant ... I do peel them, but do not salt them and let them drain the way some people do. I have never found it to be bitter. Peel, slice about 1/2 inch or so, then dredge in flour, beaten egg, and seasoned bread crumbs. Fry them quickly just til done. Set them aside on open paper bags on a cookie sheet to drain. Finish all the eggplant like that.

Make a marinara sauce (or buy a large jar of Classico or Progresso, add a little more oregano). Then add a layer of sauce, a layer of eggplant slices ... grated or sliced mozzarella on each eggplant slice; then sauce on top of those and then some grated romano sprinkled over ... and repeat this process til all the eggplant is used up. I like to end with the mozzarella cheese. Bake at 350-375 for about 30 minutes or til the cheese is melted and top is nicely browned. Let it sit for about 15 minutes before slicing so it does not run all over the plate.

Lately, I have been making a quickie recipe. I slice the eggplant rather thick, place the slices on an olive oiled cookie sheet, spray a little oil over each slice and bake at 450 for 15 minutes. Remove the eggplant from the oven and lower the heat to 350. Meanwhile, get a glass oblong baking dish and put a layer of sauce down, then a layer of eggplant, then some more sauce , then mozzarella ... and make layered stacks like that. Bake the mixture for 20 minutes at 350. Add good crusty Italian bread or foccaccia, and a green salad to make a yummy dinner.