This recipe has been passed down and adapted over several generations in my family. It is a most requested meal in our home, and one that never fails to get everyone to sit down around the table together. We make a very large pan because leftovers taste even better the next day!
Eggplant Parmesan
You will need the following ingredients:
Olive Oil for frying the eggplant
3 cups Italian Breadcrumbs or *Almond Flour (seasoned to taste)
3 Medium Eggplant (peeled and sliced into 1/4" rounds)
1 lb Mozzarella or *Provolone Cheese (shredded)
2 cups Parmesan Reggiano Cheese (finely grated)
Easy Meat Sauce recipe below (marinara is good too!)
Heat 1/4 inch of olive oil in a large skillet over medium high heat. Mix bread crumbs and 1 cup of the parmesan cheese in a shallow baking dish. In a medium bowl beat 6 of the Rainbow Farm eggs with a fork until lightly scrambled. Dip eggplant slices into egg wash, then coat with the breadcrumb mixture. Fry coated eggplant slices for a couple minutes on each side until they are golden brown and fork tender. Cook eggplant in batches and drain on a paper towel covered plate. If your oil gets too dark replace it with fresh.
To assemble the casserole: Drizzle a little olive oil over the bottom of a lasagna pan. Add a ladle or two of sauce. Place slices of cooked eggplant in a single layer in the pan. Scatter a handful of parmesan and two handfuls of your shredded cheese to form the next layer. Ladle on more sauce, and repeat this layering process until all the eggplant is used up. Top with sauce and cheese, then beat the remaining eggs and pour over the casserole. (Reserve any extra sauce for serving time.)
Bake in a 400 degree oven until eggs are set and casserole is bubbly hot - About 45 minutes. Serve with extra sauce, a crisp green salad, and crusty french bread hot out of the oven!
* Sufferers of IBS and other digestive disorders may find almond flour and provolone cheese easier to tolerate. I started using these substitutions about a year ago and find that most people actually prefer it to the traditional recipe for its richness and flavor. For an excellent quality almond flour I recommend you order through Honeyville.
Easy Meat Sauce: In a large pot saute 2 chopped large onions in a little olive oil until soft, then add 2 lbs ground sirloin, and a tablespoon or so of chopped garlic. Cook until the meat is brown, then season with salt and pepper to taste. Add two 64 oz bottles of Campbell's tomato juice, 1 cup red wine, 3/4 cup chopped fresh basil leaves, and 1/2 tablespoon dried oregano. Simmer uncovered about an hour to thicken.