Roomie Eggplant Parmesan
Briana
Adapted from a family recipe from my former roommate Anton, this is a favorite even for people that don’t typically like eggplant.
ingredients
- 3 large eggplants; peeled
- Italian breadcrumbs
- 4 eggs; beaten
- 2 jars marinara sauce (any kind will do)
- 3 cloves garlic; sliced
- 2 cups portabella mushrooms; sliced
- 4 cups mozzarella cheese; shredded
- 1 tablespoon oregano
- 3 tablespoons basil
- 3 tablespoons parsley
- 1 teaspoon red pepper flakes
- 1 cup grated Parmesan or Romano
- 1 cup tomatoes (roma, plum, cherry)
- 1-2 cups of vegetable oil
directions
- 1
Slice eggplant into 1/4" thick circles. Place in a dish of cool lightly salted water for about one hour. Pre-heat oven to 400 degrees
- 2
Heat one cup of vegetable oil in a skillet. (Add more oil as needed to fry all of the eggplant.)
- 3
Dry eggplant slices and dredge in egg. Let excess drip off. Dredge eggplant slices in breadcrumbs and place in skillet to fry, turning as necessary so that both sides are golden brown. Place on paper towel covered plate to absorb excess oil.
- 4
In a 9“ by 13” casserole dish, layer eggplant, mushrooms, sliced tomatoes, marinara sauce, garlic, and herbs, topping off each layer with cheeses. Approximately 2-3 layers. Bake covered with foil for 30 minutes. Remove foil and bake for 30 minutes or until cheese begins to brown. Let cool for 10 minutes and serve.
Source: Briana
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