I'll try again this recipe soon, you can categorize it as "cuisine végétarienne" or "cucina vegetariana", but for me it's just a piece of heaven for my stomach!
Eggplant Parmigiana01 Large Eggplant
01 Small Eggplant
____ Cut into 1/2-inch-thick slices.
02 Eggs beaten
1/4 cup Milk
1/16 or dash Garlic powder
1/16 or dash Onion powder
1/16 or dash Salt
1/16 or dash Black pepper
____ Combine all above in a shallow dish.
01 cup or enough Seasoned bread crumbs to coat.
____ Dip sliced eggplants into egg mixture; Coat in bread crumbs.
Large skillet to cover bottom by ¼ inch.
Vegetable oil for frying (Canola, Sunflower or Olive Oil).
Shallow sheet with Paper Towers.
____ Add enough vegetable oil into the skillet to cover bottom by ¼ inch.
____ Heat over medium-hight heat.
____ Brown sliced/coated eggplants in batches on both sides;
drain well on paper towels.
____ Preheat oven to 350°F
01 can/jar (about 28 ounces) seasoned pasta sauce
04 cups (16oz) shredded Mozzarella cheese
2 1/2 cups (10oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
Baking dish 13x9-inch
____ Cover bottom of the baking dish with 03 tablespoons pasta sauce.
____ Layer about half of eggplants, mozzarella cheese, swiss cheese, pasta sauce; Repeat Layers.
____ Sprinkle with Parmesan and Romano cheeses.
____ Bake 30 minutes or until heated through and cheeses are melted.
01 loaf of French bread
Olive oil, dried Italian seasoning
Cooking sheet
_____ Slice into 1-inch-thick the loaf of French bread
_____ Sprinkle olive oil and dried Italian seasoning into one side of the sliced French bread
_____ Toast in the oven until light brown
Plate: Eggplant Parmigiana slice + Toasted French Bread slices
Served with a garden salad and red wine... hum, precious!
