We recently had our very good friends’ Nancy & Mark’s Eggplant Parmesan and it was absolutely delicious…so I took a quick pic and finagled the recipe out of them…Nancy remarked “They’re the simplest ingredients!” and as you can see they are the simplest ingredients and by applying your own technique you can master this delicious dish. Use fresh eggplants and cut relatively thin but not so thin they fall apart during baking…
Nancy & Mark’s Eggplant Parm
3 eggplants, long & thin, cut into discs
Italian seasoned breadcrumbs
extra virgin olive oil
Heat oven to 400°F. Heat olive oil in a large skillet on medium to medium-high heat. Starting with 2 eggs and a splash of milk, whisk together in a shallow dish. Put 1/2 cup breadcrumbs in another shallow dish. Dip each eggplant disc into the egg-wash and then the breadcrumbs. Fry breaded eggplant discs in hot oil until crispy and browned on each side; refilling the egg-wash, breadcrumbs and olive oil as needed. Lay the cooked eggplants on a screen and gently pat with paper towels. Spread a scoop of marinara sauce on the bottom of a 13″x9″x2″ casserole dish. Layer a first row of eggplant, adding sauce and shredded mozzarella on each eggplant. Continue with a second and third row of eggplant, with the marinara sauce and shredded mozzarella being placed on each eggplant disc. Cover loosely with aluminum foil and bake in the heated oven 30-35 minutes. Remove from oven and allow to settle before slicing. This was one of the best eggplant parmesans I’ve ever had…
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