If you’ve read our blog for awhile, you know that we love eggplant. This is a quick weeknight meal best served over buttered pasta.
Pre-heat oven to 350 degrees.
Peel a large Eggplant and cut horizontally into 1/2 – 3/4 inch slices (ideally, you’d like to have an even number)
Place Eggplant slices on a paper towel and sprinkle with Salt.
Let sit for 5 minutes and soak up accumulated moisture with a paper towel.
Turn Eggplant over and repeat.
In the meantime, whisk 3 Eggs in a shallow dish.
And, pour 1 1/2 cups Italian Style Bread Crumbs in another shallow dish.
In a large skillet, pour Olive Oil to 1/2 inch depth and heat for about 5 minutes.
Dip one slice Eggplant into Eggs, turning to coat, then coat it with Bread Crumbs.
Place coated slice of Eggplant into skillet and fry for about 5 minutes on each side.
Place on a platter lined with paper towels.
Repeat until all of the Eggplant is cooked – you can fry 2 – 3 slices at a time.
Open a can, or jar, of your favorite Marinara Sauce – we used Trader Joe’s.
Pour 1/3 of sauce into an 8-inch square baking pan.
Place one layer of Eggplant on bottom of pan.
Top each piece with a slice of Provolone (or Mozzarella).
Pour remaining sauce over stacks and top each stack with shredded Parmesan Cheese.
Bake for 30 minutes.
Let rest for 5 minutes before serving.
Prepare 1/2 pound short pasta according to package directions.
Strain and toss with 2 Tablespoons Butter, 1 Tablespoon Olive Oil, Salt, and Pepper.
Spoon pasta in a bowl and place Eggplant stack on top.
Ladle with extra sauce.
|Tug Boat – Port Jefferson, NY|