Do you remember how I promised to give you a recipe? Its payback. I'm sharing with you how I attempted with success the scary eggplant parmesan. I know...take a breath, ok?
It really wasn't that scary, but scary enough for me when I had to attempt to fry..i'm never good at that. But here we go.
2 regular sized eggplants, don't slice thin..I think I got 8-10 slices from each.
1 box of italian style panko bread crumbs, or Progresso Bread crumbs would work too.
4-6 eggs (Sorry, this is from memory)with a splash of milk
flour for coating
1 bottle of your favorite spaghetti sauce/ meat optional
2 pkgs shredded mozzarella
For the sauce I just used a bottle of ragu and I mixed with a meat/sausage mixture, Saute meat with onions and add to sauce with a pinch of sugar, let simmer for 15-20 min...while you're preparing the eggplant.
The recipe on the internet said once you cut your eggplant slices, you should rinse and soak in water for 2-4 hours, to help with bitterness. I didn't do it and it was just fine, after I cut the eggplant I rinsed , then patted dry w a paper towel and sprinkled a little sugar over the slices.
Next take a frying pan and fill 1/4" with vegetable oil...just eyeball it like I do.
Start your stations...kids can help w this part. Take your eggplant slice and dredge in flour, then egg, then panko or breadcrumbs...whatever you use just make sure its seasoned.
Then, take the slices and fry for abt 2-3 minutes on each side. They should be golden brown. Then drain on paper towels.
After you fried, pat yourself on the back and get your 9x13 pan ready. I used my glass pyrex.
Layer the eggplant slices, sauce and cheese. Bake at 350 for 1/2 hr. It will fill it and your family, Seves 6.