Eggplant Parmesan for Two
This hearty dish is perfect for lunch in the summer and will have you wondering how eggplant can taste so good! 61
sliced short side
enough for frying slices
seasoned dry bread crumbs
enough to cover all eggplant slices
Cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about ½ in thick) on the smaller side. Pour bread crumbs into a plate or into a dish for coating the eggplant patties. Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished until you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying until both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil.
Preheat the oven to 350℉ (180℃). After all the frying is done. Coat a pan with some oil (about a 9 inch square by 1½ inch deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available.
Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking.
Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish.