Recipe: Eggplant Parmesan
Today is National Eat Italian Food Day and Papa Perrone of Jianetto’s Pizza Truck out of New York City shared his recipe for Eggplant Parmesan in honor of this occasion.
Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 6 servings
- 2 eggplants, peeled lengthwise in alternating stripes
- 4 eggs
- 2 cups breadcrumbs
- 1/2 cup oil mixture (1/4 cup olive oil and 1/4 cup vegetable oil)
- 1 pound mozzarella cheese, shredded
- 2 cups tomato sauce
Preheat the oven to 375 degrees Fahrenheit.
Cut the eggplants into thin circles. Beat the eggs in one bowl, and pour the breadcrumbs into another. Dip the eggplant circles first into the eggs and then into the breadcrumbs to coat.
Heat the oil mixture in a pan, making sure the bottom is completely coated. Fry the eggplant circles flat in the pan until both sides are brown. Add more oil to the pan as necessary.
Lay 6 fried eggplant circles flat along the bottom of a deep baking dish, and then layer with the mozzarella and tomato sauce until the tray is full or all of the eggplant has been used. Top with a final layer of cheese. Bake until the mozzarella is completely melted and hot, 20 to 25 minutes.
This recipe is from:
The Best Balls In NYC
Do you have a personal recipe you use for Eggplant Parmesan? If so, please feel free to share them in the comment section below.