Eggplant is a very healthy vegetable. It can be made into a wonderful Italian dish. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks like a great dish to serve at a summer luncheon. Have fun and Happy Cooking!
- Step 1
PREPARE EGGPLANTS: Peel 2 medium-sized eggplants and slice in round 1/4-inch slices with a long sharp knife.
Let slices rest on a cookie cooling rack on that is on a cookie sheet in order to allow the eggplant’s bitter water to drip out of them. Salt them to help the water drain out faster. After about 15 minutes, rinse off the eggplants.
While the eggplants are resting you can make the batter:
- Step 2
MAKE BATTER: Mix 2 large beaten eggs, 1/2 C milk, 2 T. freshly grated parmesan cheese, and salt & pepper to taste.
- Step 3
Dip the eggplant slices in a bowl of flour and then into the batter.
- Step 4
In a large heavy skillet, fry the eggplant slices quickly in 1 C of hot vegetable oil. Brown them, remove from oil and drain on paper towels.
- Step 5
Take a 9 X 13-inch rectangular pan, cover bottom with with some jarred marinara sauce. Arrange fried eggplants evenly, add one layer of sliced mozzarella cheese, spoon more marinara sauce over, sprinkle with freshly grated parmesan cheese, add fresh chopped basil leaves to this layer too. Repeat. Use everything up and make sure you put lots of the cheeses on top.
- Step 6
Cover with aluminum foil and put into a 350 degree oven for 20 minutes or until cheese is runny and melted.
- Step 7
Remove foil cover and brown in oven for about 10 more minutes. Let set-up a bit before serving so it isn’t too watery.
- Step 8
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!