Fried eggplant is tender and delicious (it’s good for you too!) You will want to find two medium to large size eggplants to make a 9x13 casserole (spray your baking dish with oil for easy clean up). Eggplant should be slightly firm to the touch and not have any bruises. If you pick an eggplant that is too large, it may have lost some of its sweetness so pick some that aren’t too large.

The purple skin is edible (remember to wash the eggplant) If I think the eggplant is tender enough I will usually slice strips of the skin off so some remains but if in doubt I would peel the whole eggplant and you’ll be assured of tenderness.

Heat about 2 inches of oil over medium heat in a skillet. Slice your eggplant lengthwise into circles about a half an inch thick.

Whisk together 3 large eggs with one tablespoon of milk in one bowl and in another bowl mix one half cup of flour with one half cup of your favorite bread crumbs.

Dip your eggplant into the egg mixture and then dredge in bread crumb mixture. Place rings in oil and let brown about two minutes. Using tongs, carefully turn eggplant over to brown other side (about two minutes longer) Drain on a paper toweled plate and season lightly with fresh sea salt.

In your casserole dish, put a thin layer of spaghetti sauce and place a layer of eggplant rings (don’t worry about small spaces between the rings, they will be covered with your next layer) Sprinkle fresh grated Parmesan cheese and mozzarella on top. If you have a blend of Italian spices that you are fond of, sprinkle or grind a bit on each layer. You should have enough eggplant for three layers in your casserole dish but two layers will work fine.

I like to keep this dish not “swimming” in sauce. The eggplant flavor mixed with the cheeses and just enough sauce to “wet” and bind the dish together is really great. Too much sauce is overwhelming but if you like a lot of sauce…..go for it!

Because the eggplant is cooked when fried, you only need to heat it well in the oven to melt the cheeses and heat the sauce. Twenty minutes in a pre-heated oven of 350 degrees should work well.

When done, cut into squares and serve up with your favorite salad and some fresh baked garlic bread. You may also make more eggplant and freeze this dish if you desire, just thaw in the fridge for a day or two and heat in a 350 degree oven for about 50 minutes.

Bon Appetite and have a blessed and wonderful week!!
Sue