Ingredients:
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Directions:
Trim ends and peel eggplant. Slice into 1/4 inch rounds. Sprinkle with Kosher salt and layer in a colander. Place a plate with a weight (2 1-lb cans), and let drain for 35-40 minutes. Pat slices dry with paper towels.
Spread flour on a plate. In a wide, shallow bowl, beat eggs with water until well blended. On another plate, combine bread crumbs with salt and pepper. Dredge eggplant slices in flour, then egg, then breadbrumbs - pat gently so crumbs adhere.
In a large skillet, heat 1/2 cup olive oil over medium heat. Add 3-4 slices eggplant at a time - do not crowd the pan. When crispy, drain on paper towels. Add more oil if needed.
Spread 1/3 of the marinara over bottom of 13x9 inch baking dish. Place a single layer of eggplant on sauce (1/2 the slices). Spread 1/2 the Besciamella Sauce over eggplant; top with 1/3 of the marinara, 1/2 the mozzarella and 1/4 the Parmesan. Repeat for a second layer.
Bake for 30 minutes, or until brown and bubbly. Let stand for 5 minutes before serving.
Note: You may use a meat sauce rather than a marinara if you prefer. |
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