I have been craving this dish for some time now and finally decided to make it! It takes a little bit of time, therefore I had to wait for a quiet weekend day to prepare it! Today was the perfect opportunity. I started by putting on some music! This always makes it all the much more enjoyable 🙂
I began by peeling 2 large eggplants and then slicing them into 1/8″ thick pieces.
I placed all the slices into a colander and sprinkled them with salt. I let them sit in the colander for about 45 minutes, after which I rinsed and dried them all.
I coated each slice with some flour, dipped them into a beaten egg, and then patted some dried bread crumbs onto each slice.
With each batch that I removed, I blotted the excess oil with a paper towel.
Once all the eggplants had been fried, it was time to assemble the parmigiana!
I started by placing a small amount of prepared marinara sauce on the bottom of a baking dish. I used the same marinara sauce that I made a while back from all the “ugly” tomatoes from the farmers market.
It then went into a 350 degree oven until the cheese melted and it was HOT!
And, as an extra treat, I found a great use for those few left over fried eggplant slices that wouldn’t fit in the dish! I dipped each one into some left over marinara sauce and had an instant appetizer! Yummy!