This eggplant is dipped in an egg batter and shallow-fried in a small amount of olive oil. This method prevents the eggplant from absorbing too much oil and yet preserves the authentic flavors of Italy.
- 1 medium globe eggplant
- 1 tsp coarse salt
- 2 eggs
- 6 Tbsp milk
- 1/3 c all purpose flour
- 1/2 tsp Italian seasoning
- 1/4 tsp baking powder
- 1/8 tsp red pepper flakes
- 3-4 Tbsp olive oil
- 1 1/2 c marinara sauce or spaghetti sauce
- 1/4 c Italian seasoned dry bread crumbs
- 1/3 c Parmesan cheese, shredded
- 1/2 c mozzarella cheese, shredded
- Leaving the peel on the eggplant, remove the stem and slice lengthwise in 1/4 inch slices. Sprinkle with coarse salt and place a baking sheet over the slices and a heavy can or similar weight on top. Allow to stand 20 minutes. Using a clean towel, wipe any condensation and salt from the eggplant slices until dry.
- In a large shallow dish such as a pie plate, beat the eggs. Add the milk, flour, Italian seasoning, baking powder, and red pepper flakes; blend this batter well.
- In a large skillet, heat a tablespoon of the olive oil over medium heat, spreading the oil over the entire bottom of the pan. Dip 3-4 slices of eggplant in the batter, and fry in the hot oil for 2-3 minutes per side or until golden. Repeat with the remaining slices.
- Preheat the oven to 350 degrees F. Place a spoonful of sauce in the bottom of an 11 x 7 x 2 inch baking dish or similar dish. Place 3-4 slices of fried eggplant in the bottom. Spread a tablespoon of sauce on each slice. Sprinkle each slice with 1/4 – 1/3 of the bread crumbs, Parmesan cheese and mozzarella cheese. Repeat 2-3 times, forming a layered dish.
- Cover the dish with foil and bake 15 minutes. Uncover and bake another 10 minutes. Allow to cool 20-30 minutes before serving for best flavor.