Scalini’s Labor Inducing Eggplant Parmigiana
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
Eggplant
  • 3 medium sized eggplants
  • 1 c flour
  • 6 eggs, beaten
  • 4 c fine Italian bread crumbs (seasoned)
  • Olive oil, for sautéing
  • 8 c marinara sauce (recipe below)
  • ½ c Romano cheese (grated)
  • ½ c Parmesan cheese (grated)
  • 1 ½ lbs mozzarella cheese (shredded)
  • 2 c ricotta cheese
Marinara Sauce
  • 2 T garlic, chopped
  • 3 T olive oil
  • 8 c tomatoes (fresh or canned), chopped
  • 1 c onions, chopped
  • ½ c fresh parsley, chopped
  • 1 t oregano
  • 1 t crushed red pepper
  • ⅛ c fresh sweet basil, chopped
  • Pinch thyme
  • Pinch rosemary
  • 1 t salt
  • 1 t black pepper
Instructions
  1. After you wash the eggplant, slice them into ¼ inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs. Sauté in preheated olive oil on both sides until golden brown.
  2. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about ⅛ inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.
  3. For Scalini's Marinara Sauce: Lightly sauté the onions in olive oil in large pot for a few minutes. Add garlic and sauté another minute. Add tomatoes and bring sauce to a boil, then turn heat low. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1636