| Eggplant Parmesan Price | Vegetables & Fruits |
|
2 medium eggplants
4 large eggs, beaten 3 cups dry breadcrumbs 1/4 cup salad oil 3 large tomatoes, peeled and cut into small pieces 8 slices of bread,decrusted, dried and cut into 1/4" cubes |
1 clove garlic, crushed
4 tbsp. fresh chopped parsley salt and pepper 3 tbsp. salad oil 1/4 cup grated parmasan cheese |
Peel eggplant, cut into 1/4" slices,then, into 1/4" strips about 4" long. Place on paper towels, sprinkle with salt and let stand 30 minutes. Pat dry and then dip eggplant into beaten eggs, then into dry bread crumbs and saute in salad oil until golden, adding more oil if needed. Drain well on paper towels; then arrange in two layers with the tomatoes in a shallow baking dish.
Meanwhile heat salad oil. Add parsley, garlic,salt and pepper and then the bread cubes. Toss until cubes are saturated. Remove from heat. Add parmesan cheese. Toss well. Sprinkle mixture over eggplant. Cover and refrigerate overnight. Next day, heat oven to 350F and bake, uncovered, for 30 minutes or until hot and bread cubes are golden.
Serves 8.