Description

Description coming soon.

Ingredients

3 eggs 2 tablespoons Water 1½ cup Parmigiano-Reggiano Cheese 1 cup Breadcrumbs (Seasoned) 2 large Eggplants 2 tablespoons Olive Oil (plus enough olive oil for flying) 1 teaspoon Kosher Salt 1 lbs. Ground Beef ¼ teaspoon fresh Ground Pepper 48 oz Tomato Sauce (6 cups) 1 can (14.5 oz) Diced Tomatoes (drained) 2 cups Mozzarella Cheese made with whole milk

Instructions

Brown ground beef with salt/pepper Drain excess grease (optional). Add tomatoes sauce, bring to a simmer and set aside. Peel eggplant (optional) slice into ¼ inch rounds. Wisk eggs and water in a shallow bowl. Combine parmigiana and bread crumbs in a separate bowl. Drip eggplant slices into egg and press into cheese/breadcrumb mixture. Set aside until all eggplant slices are coated. Fry eggplant slices on both sides on medium heat until golden brown using just enough oil to prevent sticking. Using a 9 x 13 baking pan lightly goat the bottom of pan with tomato sauce. Place about a 1/3 of the eggplant slices on bottom of pan, cover with tomatoes sauce, sprinkle about 2 tablespoons of the parmigiana then 1/3 or the mozzarella. Repeat 2 more times finishing with a layer of mozzarella. Bake in a preheated 375 degree over for 10 minutes. Allow to cool 5 minutes before slicing.

EGGPLANT PARMIGIANA