This is a really delicious Italian dish and can be an accompaniment to an entree or it's hearty enough to stand alone as a main dish. You can add a sprinkle of romano cheese into the bread crumbs for a little extra zip.
EGGPLANT PARMESAN
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
olive oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat. Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, they will get sticky and clump together.
Add enough oil to a medium frying pan to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook, just allow them to get crispy on the outside. Add oil to the pan as necessary.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .
EGGPLANT PARMESAN
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
olive oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat. Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, they will get sticky and clump together.
Add enough oil to a medium frying pan to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook, just allow them to get crispy on the outside. Add oil to the pan as necessary.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .
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