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| Parmigiana di Melanzane |
| Recipe contributed by my wife Judy Perin |
| Ingredients |
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| Preparation |
| Cut the top & bottom off of each eggplant. Slice the eggplant into 1/4 inch pieces. Sprinkle each side with salt & place them on a platter or in a colander with a plate underneath. Let stand for approximately 30 minutes. This will help eliminate most of the moisture. Rinse each slice and pat them dry. Dredge each slice in flour & shake off the excess. In a skillet heat oil. Place a single layer of eggplants in the skillet and fry until each side has turned brown. Drain slices by placing them on a paper towel. Rub a shallow 2 quart baking dish with oil. Pour about 1/4 of an inch of sauce in the baking dish. Add a layer of eggplant slices then a layer of mozzarella. Top this with some of the grated cheese. Repeat this process with another layer or two. You want to end with a layer of sauce, mozzarella and then romano cheese. Place dish in a preheated 350 degree oven for approximately 40 minutes. Oven temperatures may vary so make sure the sauce is bubbling & the cheese has melted. |
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