Chef Chuck's Eggplant Parmigiana

Melanzane alla Parmigiana

This recipe is handed down through my family, my mom taught me at a very young age. Some say it originated in Naples, but I say who cares, it's everyone's favorite! We find the less ingredients the better, allowing each flavor to stand on it's own.

Sauce

1 large can of tomato sauce

3 garlic cloves, chopped

2 tablespoons extra virgin olive oil

1 tablespoon each parsley, oregano and basil

salt and pepper to taste

or...

2 cups of your favorite tomato sauce preferably homemade!

One of Mother Earth's

many gifts.

Eggplant
2 firm eggplants
2 eggs
1/2 pound mozzarella cheese

1 1/2 cup Italian breadcrumbs

1/4 cup parmigiana reggiano grated
salt and pepper to taste
extra virgin olive oil for frying

In a medium pot saute olive oil and garlic for about 30 seconds, stirring, add sauce, herbs, salt and pepper. Simmer on low heat while preparing eggplant. This is a quick marinara sauce.

Peel and slice eggplant in 1/4 inch slices. Lay eggplant on paper towels and cover with more paper towels on top for about 30 minutes, this will eliminate any tartness. Meanwhile, whisk eggs with about 1 tablespoon grated parmigiana cheese, salt and pepper. Dip 1 slice of eggplant into egg mixture, then dip in breadcrumbs and lay on plate. In a frying pan heat olive oil and fry 4 slices at a time, until golden brown on each side. In a 9x11 baking dish or similar, coat bottom of dish with sauce then begin the first layer of eggplant. On top of each eggplant slice add a little sauce, followed by grated parmigiana, and then grated mozzarella. Next add a layer of eggplant, sauce and followed by your cheeses. Cover with foil and bake at 350 degrees for 30 minutes.