Mom’s Garden Eggplant Parmesan

Recipe inspired by Olive Visco

For the batter fried eggplant…

2 Large Eggplant

1 cup Flour

3 Eggs

1/2 cup Parmesan cheese

Salt and Pepper

Oil for frying

Combine flour, eggs, Parmesan cheese along with just enough water to form a batter. Cut the eggplant into slices, season with salt and pepper, then drenched through batter. Shallow fried eggplant in a wide skillet placed over medium heat with about 1 inch of oil, turning one into both sides of gold and brown. Transfer to a cooling rack.

To assemble the Eggplant Parmesan…

24 ounce Marinara sauce, garden made or store bought

2 cups Shredded Mozzarella cheese

1/2 cup Parmesan cheese

Fresh Basil leaves

Optional additions…

Red Bell Pepper strips

Spinach

Tomato splices

Capers

Preheat oven to 400°F

In a 9 x 13 baking dish, place a half cup of sauce, followed by layer of batter fried eggplant slices, then 1/2 cup sauce, any additional optional vegetables, then 1/2 cup of mozzarella and two tablespoons of Parmesan cheese. Repeat to achieve three layers, reserving some of the cheese for the top. Bake for 30-40 minutes.

Let’s stand for 15 to 20 minutes before serving, or serve chilled for a summer dinner. Enjoy!

Recipe inspired by Olive Visco