Friday, July 14, 2017

Grandma Lee's Eggplant Parmesan

Grandma Lee's Eggplant Parmesan

  • 2 Large Eggplant , sliced very thin
  • a dash of salt (for the raw eggplant)
  • a cup of oil for frying
  • a cast iron skillet ( this pre-seasoned one is easy and I like it.)
  • 2 cups of flour
  • 2 large eggs
  • 2 cups of Marinara sauce (see Grandma Lee's "gravy" recipe)
  • 1 handful of Pecorino Romano grated cheese. ( I like the Loccatelli brand)
  • a 9 x 12 glass baking dish

  1. Slice the Eggplant very thin, sprinkle with salt and then layer into a colander. Let sit while you prep the rest of your ingredients. 
  2. Warm your skillet and oil on medium heat. 
  3. Dry off the eggplant with a clean dish cloth or paper towel before dredging.  Dredge each piece in flour and THEN egg and place into the oil.  Fry until golden brown on each side.  Remove and place on a plate lined with paper towel. Repeat until you have fried all of the eggplant. 
  4. Coat the bottom of the 9x12 baking dish with marinara sauce.
  5. Begin to layer your eggplant into the dish.  Eggplant, sauce, a sprinkle of cheese and repeat in this order until all your eggplant is layered.  Finish it off with sauce and cheese.
  6. Bake at 350 degrees , uncovered for 30 mins.

This dish freezes well and is great left over. Enjoy! 

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