Truly one of my favorite dishes. You should make plenty of eggplants cutlets and freeze some for when you just need to have an eggplant parm!
Recipe type: Main
- 2 medium eggplants
- 2 eggs
- ½ cup flour
- 1 cup bread crumbs
- 1 tsp dried parsley
- salt and pepper to taste
- ¾ cup olive oil
- To make the eggplant cutlets, peel and cut crosswise into ¼ inch thick slices. In a colander place a layer of eggplant slices and sprinkle lightly with salt. Continue until all the eggplant is used.
- Place a weight of some kind; mom used a pot of water, on top of the eggplant to force the fluid out of the eggplant. This really cuts down on the bitterness. Let stand for three hours and then lay the slices out to dry.
- In a shallow bowl or dish beat eggs well. In another bowl or dish combine flour, bread crumbs, parsley with salt and pepper. With your left hand dip eggplant into the egg batter and move to the bread crumb mix. With your right hand cover both sides of the eggplants with the mix.
- Place eggplants on wax paper and heat olive oil in a large pan or skillet. When oil is hot fry eggplants until golden brown on both side. Drain on absorbent paper towel.
- To Make the Parmigiana mom would take her defrosted eggplant cutlets and pop them in the over to heat up for 10 to 15 minutes. Next, lay them in a glass baking dish over a layer of sauce. Cover with shredded mozzarella and repeat the sauce, eggplant, mozzarella process.
- Sprinkle parmesan cheese and place in a pre-heated 375 degree oven for 15 to 20 minutes or long enough to melt the mozzarella