Eggplant (Aubergine) Parigiana

Posted on August 18, 2012. Filed under: Food, Uncategorized | Tags: , , |

Eggplant (Aubergine) Parigiana

Chances are if you have been to my house for an Italian dinner you have had Eggplant Parmigiana. This Italian dish is a fabulous dish to serve guests.  You can serve it over spaghetti noodles with the tomato-basil sauce and parmesan cheese. This dish is perfect for vegetarians!  Chicken can also be substituted for the eggplant.  However, Cris and I both love the way eggplant tastes in this recipe more than chicken.  Give this tasty Eggplant/Aubergine Parmigiana a go!
 

Preheat the oven to 400°F (200°C).  Place a sheet of tin foil on a large rectangle (8×10 inch) pan.  Drizzle the olive oil on the foil.  Wash and trim the eggplant and cut crosswise into slices about ¼ inch (6mm) thick.  In three separate, shallow bowls place the flour, eggs, and bread crumbs (lining them up in that order.)  Season each bowl with 1 teaspoon salt and a few grinds of pepper.  Stir ¼ cup (1 oz/30 g) of the Parmesan into the bread crumbs. 

One at a time, dip the eggplant slices in the flour and tap off the excess, and then dip into the eggs and allow the excess to drip off.  Finally, dip the bread crumbs, coating both sides, and place on the prepared pan. 

Bake for 15 minutes.  Flip the slices over and continue to bake until golden on both sides and tender, about 15 minutes longer.  Remove from the oven and let cool for 5-10 minutes.  (Leave the oven on)

Overlap the eggplant slices in the prepared dish, placing a piece of mozzarella between the slices.  Spoon the sauce evenly over the top and sprinkle with the remaining Parmesan.  Bake until the cheese is melted and the sauce is bubbling, about 30 minutes.  (This is when I scramble around cleaning the house and setting the table for company.)  Let rest for 10 minutes before serving.
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