Ingredients:
3 small or 2 large eggplants, peeled and sliced in 1 inch pieces
3-4 cups marinara sauce
3-4 cups mozzarella cheese
salt for eggplant
Parmesan, for topping optional
Fresh Parsley, for topping optional
Eggplant batter:
1 1/2 cups flour
3 Eggs
1/2 cup Milk
Vegetable or canola Oil for frying
Preparation:
Lay out eggplant slices on paper towels, one layer only. Sprinkle eggplant pieces with salt *this will draw out the moisture.
Leave eggplant out for 1 hour.
Preheat oven 350 degrees.
Mix flour, milk and egg to make batter.
Heat large pan with oil on medium high.
Dip each eggplant piece in batter and slowly shake extra batter off before placing in oil.
Add eggplant to heated oil and cook on each side until golden brown.
Place cooked eggplant on paper towels to drain oil. Set aside.
Repeat until all eggplant is cooked.
In a 9 x 13 greased pan, add sauce to cover the bottom and then a layer of eggplant then add cheese.
Repeat until pan is full. Top with parmesan & parsley if desired.
Cook in oven for 30 mins or until sauce bubbles.
Enjoy!
Tips:
You can even try this with zucchini or a mix of each.
If you have extra pieces of eggplant that don’t fit into your 9 x13, you can make them in a small separate pan.
If you don’t have an hour to sprinkle salt and let the moisture draw from the eggplant, you can skip that step.
When preparing the eggplant, I find it best to use a knife to take off the skin. If you use a peeler, sometimes it can get caught on the different shapes of the eggplant. Especially if the eggplant has been sitting in your fridge for a week or so. The eggplant tends to get softer as it gets older and hard to peel with the peeler.
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