Serving Size : 8 people
Preparation Time : 1 hour
Total Cooking time: 35 minutes
This is a fairly well known dish that unfortunately, due to its mistreatment has become synonymous with the worst that a vegetarian diet has to offer. If prepared correctly however, this dish can fool even the most stubborn of carnivores into not only eagerly eating it, but I do daresay coming back for seconds.
| Amount | Measure | Ingredients for Chicken Stock |
| 4 | large | eggplants peeled and sliced into ½" thick slices |
| 1 - 1/2 | cups | flour |
| 3 | cups | seasoned breadcrumbs |
| 1/2 | cup | cornmeal |
| 2-1/2 | cups | Parmesan cheese |
| 1/2 | teaspoon | garlic salt |
| 1/2 | tsp | dried basil |
| 4 | large | eggs |
| 2 | lbs | mozzarella cheese |
| 1-1/2 | quarts | pasta sauce (pre made varieties such as Prego or Del Monte work really well) |
| 1/4 | cup | vegetable oil |
| 2 | tsp | extra virgin olive oil |
To prepare:
In a large bowl, combine ¾ cup of flour, 1-cup Parmesan cheese, breadcrumbs, basil, garlic, and cornmeal. Using a wire whisk, combine until well blended together. In a separate bowl, beat the eggs and set aside in a larger bowl of ice or cold water. Dip the eggplant slices in the remaining flour and dust off excess flour. Next, dip the slices into the eggs and then transfer to the breadcrumb mixture. Sauté in vegetable oil over medium high heat until golden brown. Layer slices in a large baking pan and cover with pasta sauce then remaining Parmesan cheese. Top with mozzarella cheese and bake at 350 degrees for 35 minutes until sauce is bubbling and cheese is melted and slightly browned. Serve piping hot with garlic bread and a hearty red wine such as Sangiovese or Chianti.
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