Eggplant Parmesan
3 cups marinara sauce
1/2 cup shredded parmesan cheese and 1/2 cup pecorino romano cheese (both combined)
2 cups mozzarella cheese, shredded
1 large eggplant
2 cups breadcrumbs, seasoned with dried oregano, basil, thyme, salt, and black pepper
2 eggs
1/4 cup 2% milk
extra-virgin olive oil
Allow marinara sauce to simmer in a pot. Meanwhile, trim eggplant's top and bottom, then cut lengthwise into 1/4" thick slices. Discard the front and back sides. Then, beat eggs and milk in a mixing bowl. In a plate, combine the breadcrumbs with 1/4 cup of the romano and parmesan cheese mixture. Be sure to save about 1/2 a cup of crumbs for later. Next, dip the eggplant slices into the egg mixture, and then the breadcrumbs mixture, coating the surface of the eggplant evenly and thoroughly. Preheat oven to 275 degrees. Meanwhile, heat oil in a nonstick large frying pan. Then, put the eggplant slices into the frying pan, in batches. Fry until golden brown on both sides. Add more oil as necessary to the frying pan. Now, in a glass casserole dish, coat the bottom with marinara sauce in an even layer. Add one layer of the fried eggplant, and then coat with marinara sauce, mozarella cheese, and pecorino romano and parmesan mixture. Continue to layer in this way until the eggplant slices are finished. Finally, on the top, add a layer of sauce, mozzarella, romano and parmesan. Top with the remaining breadcrumbs (about 1/2 cup, saved from above), and drizzle extra-virgin olive oil on top of the crumbs. Change the oven to bake at 275 degrees, and cook in the oven for 30 minutes. Then, change the heat to 350 degrees, and bake for another 30 minutes, or until the cheese is melted and the crust on top is golden brown. The dish should also be sizzling.
Serves approximately 4.
