I’ve seen a lot of posts lately on how to make a great eggplant parmigiana. In my opinion there are 3 keys: 1) make sure you select smallish firm eggplant. The larger, the more seeds and usually tougher. If you can get Sicilian eggplant, they are the best. 2) Peel and slice as thin as you can. Many people say leave the peel. Once again I think that makes it tough and bitter. 3) Be sure your oil is hot!
Also, I do not smother in sauce. Add enough to keep the eggplant moist.
Amounts are guesses, as I usually don’t measure.
3 Lbs. Eggplant
1 Lb. Mozzerella ( use fresh if you can get it )
Ricotta ( Optional if you want a richer dish )
1 Tbsp Olive Oil
Canola Oil for Frying ( I add a little olive oil for taste )
Italian Seasoned Breadcrumbs
Italian Breadcrumbs
4 Large Eggs
4 Cups Tomato Sauce
Peel and slice the eggplant ( THIN ). As you slice layer on baking sheet lined with paper towels and salt. Add paper towels on top and salt the next layer. Some people say let them sit for hours, I say about an hour is good. Beat the eggs and add olive oil. Dip the eggplant in egg and bread ( some say flour first, but I don’t think it’s necessary). Fry the eggplant until golden. You can stop here and finish the next day,
Coat the bottom of a banking pan ( ceramic if you have one ) with sauce. Then layer eggplant, sauce, cheese. Bake at 375 for 25 minutes.
Mangia
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https://www.italiangenealogy.blog/wp-content/uploads/2019/08/Sauce.mp4