Eggplant Parmigiana
Eggplant Parmigiana with homemade gravy(red sauce)
Ingredients
- 1 eggplant
- 2 large eggs
- 2 cups all purpose flour
- 2 tbsp oregano
- 2 tbsp basil
- 2 tbsp parsley
- 2 tsp coarse ground pepper
- 2 cups bread crumbs
- 1 1/12 cup shredded mozzarella
- 1/2 cup locatelli
- canola oil or vegtable oil
Quick Gravy (Red Sauce)
- 1 large onion
- 10 baby bella mushroom
- 4 cloves minced garlic
- 32 oz crushed tomato
- 6 oz tomato paste
- 1 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp thyme
Instructions
Eggplant Parmigiana
- Peel skin and slice eggplant into long thin pieces about 1/4" thick
- Salt both sides of eggplant and let sit for 10-15 minutes, and then wipe off moisture from eggplant
- Mix flour with half of the spice mixture p, 1 tbsp each, then place in a bowl and mix bread crumbs with half of the spice mixture , 1 tbsp each, then place in a bowl .Whisk eggs and place in a bowl
- Coat eggplant with flour mixture, then eggs, then bread crumb mixture
- Heat a large pan over medium heat, and add 1/2" of canola oil
- Place eggplant one or two at a time until golden brown
- Dry eggplant, then ladle sauce and cheeses on top
- Finish in oven at 425 F for 10-15 minutes, or until cheese begins turning golden brown
Quick Gravy (Red Sauce)
- Dice onions and mushroom, and Sautee with olive oil and garlic and spices until onions are translucent
- Add tomato paste and mix into vegetables, and then add crushed tomato
- Simmer until ready to serve