2 medium eggplant 
5 cups fresh breadcrumbs
1 tablespoon dried oregano
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour
4 eggs, beaten
½ cup milk
Olive oil, as needed
2 25oz jars of Marinara or spaghetti sauce
½ cup grated Parmesan
1 pound mozzarella cheese

In a large bowl, mix together the 1 teaspoon of salt teaspoons salt, breadcrumbs, oregano, and season with pepper.

Place the flour in a bowl. In another medium bowl, whisk the egg and milk together.  Coat eggplant slice in the flour, then dip it in the egg, and finally coat it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until hot. Fry a few of the eggplant slices at a time, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees. Lightly brush a baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce.  Sprinkle half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until mozzarella  just beginning to brown, about 30 minutes. Serve immediately.

This entry was posted on Wednesday, January 10th, 2007 at 11:22 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.