Egglant Parmigiana Recipes are easy for home cooks to re-create
Recipes from “Paulie’s” Makes about 4 servings
3-4 large standard globe
eggplants 3 large eggs ½ cup buttermilk 1 cup seasoned Italian
bread crumbs 1 cup grated Parmesan, plus extra for sprinkling 2 cups Paulie’s marinara (recipe follows) ½ pound low-moisture
mozzarella, thinly sliced 3 cups canola frying oil (more or less depending on pan size)
Instructions: Cut ends off eggplants, peel and slice longways about ¼-inch thick.
Beat the eggs and buttermilk in a large bowl.
In another large bowl, combine bread crumbs and Parmesan. Mix well.
In a large frying pan, heat oil over medium-high heat, about 360 degrees. Also, preheat the oven to 325 degrees.
Dip eggplant slices into egg mixture, then transfer to bread crumbs. Cover pieces thoroughly and shake off any excess bread crumbs before placing into fry oil. Fry on both sides until golden brown. Darkbrown and black bits will have a bitter flavor.
Remove eggplant from oil and place on paper towels to soak excess oil.
In your boats or lasagne pan, lightly cover bottom with a small amount of Paulie’s Marinara. Cover the marinara with fried eggplant. Follow with another layer of marinara and finish with mozzarella slices. This is one layer. You can layer as high as desired; I would recommend at least two full layers. On your last layer, sprinkle the top with Parmesan.
Bake about 10-15 minutes, or until cheese is melted. Remove and let cool. Slice and plate. I like to finish with another touch or marinara and Parmesan.