It’s been c-c-c-COLD in Austin, even by my used-to-snowy-Reno standards. I love to warm up with comfort food. Since one of my New Year’s Resolutions is to eat more vegetables, today’s DIY is a family recipe for Eggplant Parmigiana. If you’re not into eggplant, chicken works just as well. Just keep it on the thin side.
2 Large Eggplants
4 Eggs, Beaten
2 Cups of Italian Breadcrumbs
16 oz Tomato Sauce
8 oz Whole Milk Mozzarella Cheese, Sliced
8 oz Provolone Cheese, Sliced
Olive Oil, Enough for Frying
Slice eggplants very thinly, a minimum of 1/4″. Preheat olive oil in large frying pan. Batter eggplant by first dipping into eggs, then coating with the bread crumbs. Fry eggplant until golden brown and drain on paper towels. While frying, preheat oven to 350 degrees. In a casserole dish, alternate layers of eggplant, tomato sauce and cheese. I like to alternate the cheeses between layers. Bake 30 minutes or until cheese is bubbly.
Makes 4 servings with plenty for leftovers. Enjoy!