You will need:
3 medium eggplants
Tomato or Marinara Sauce 6 cups
16 oz. grated Mozzarella Cheese
Hand full of fresh Basil
1 cup grated Parmesan Cheese separated
olive oil to coat baking pan
Egg Dip
2 large eggs
1 cup milk
Dry Coating Dip
2/3 cup flour I used self rising
1/2 cup stone ground yellow plain cornmeal
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat your oven to 400 degrees
Slice your eggplant lengthwise in 1/4 inch wide slices.
Beat your eggs and milk mixture together well. Pour this into a large enough container to dip you eggplant slices into.
Mix your Dry Coating Dip together whisking well to mix. Place this into a container large enough to dip your eggplant into.
Oil your baking pan to prevent sticking and to aid in crisping.
Place your eggplant in single layer in pan place in preheated oven bake 15 to 20 minutes on one side.
Turn then bake the remaining side for 15 to 20 minutes or until browned.
Remove from oven.
Heat your sauce to warm
Layering in Casserole Baking Dish:
Layering in Casserole Baking Dish:
In a 9 x 13 inch baking dish place 2 cups of marinara sauce, pull fresh basil to place on top of sauce.
Place arranging single layer of eggplant on top of sauce
Top with half Mozzarella sprinkle with grated Parmesan
Layer all items once again
Place in oven and bake 15 minutes or so until cheese has melted and browned to your liking and you sauce is bubbling.
Wait 10 to 15 minutes for cutting for best results.
** My notes for today**
I ran out of mozzarella cheese so grated and on first layer
used sharp cheddar...it worked wonderfully. My mother in law
makes her Italian Sauces with cheddar as well as other sauces and
she lived with Italian relatives for years. It works fine.
I call this southern style because instead of using bread crumbs I used
my favorite stone ground corn meal and flour mixture. I like it! It clings better
than bread crumbs for me. You of course may add dried bread crumbs instead of
this flour/cornmeal combination.
this flour/cornmeal combination.
I didn't have the time to make my own sauce so I used Paul Newman Marinara and Ragu Original Sauce...substitutions and they were fine.
Enjoy!
This and all recipes are for personal use only and are copyrighted. Public use is prohibited. Publication is forbidden without prior written consent from me © Dolly Is Cooking
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