Recently I’ve had a few inquiries about my Mom’s Eggplant Parmesan recipe. Some have had it, some remember me talking about it on TV, others remember when I once posted it on my old facebook page. It sure is good! I enjoy it SO much.
This is Mom….
Every single time my Mom brings it to a party, it’s the first thing to go!! I had my friend Melissa’s soon to be Mother-In-Law’s eggplant parm this past weekend. It was delicious. It reminded me, I meant to share my Mom’s recipe on my blog for everyone to enjoy. So … here it is!
Diane Roselli’s Eggplant Parm:
2/3 Eggplants – peeled and cut into ¼ “ slices
Breadcrumbs – Seasoned
Mozzarella – 1 large package- sliced thin (or shredded, if you prefer)
Grated Cheese -Parmigiano-Reggiano
Salt & Pepper
First make the sauce (however you like it)
Combine seasoned bread crumbs, salt and pepper in a shallow bowl
Crack 2/3 eggs into another shallow bowl and beat with a fork to mix (add a little milk before I beat the eggs)
Heat about 1/2-inch vegetable oil in a large skillet over medium heat. When the oil is hot, dip the eggplant slices in the egg and then in the bread crumbs. Put as many eggplant slices in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Add more oil to the pan as needed.
Cover the bottom of a Pyrex oblong bake ware with sauce. Put a layer of the cooked eggplant covering the entire bottom of the pan. Then put a layer of mozzarella, sprinkle some grated cheese. Then repeat: Sauce, eggplant, mozzarella, grated cheese. Add a final layer of sauce and eggplant only. Then some sauce and grated cheese.
Bake for about 45 min. on 350 degrees.
P.S. She makes a mean lasagna too, oh and meatballs. Okay, I’m hungry.