Ev's Eggplant (Aubergine) Parmigiana
- 1 large eggplant, (about 1 1/2 lbs)
- 2 cups marinara sauce
- 2 eggs
- 2 cups breadcrumbs
- 34 cup olive oil
- 34 lb button mushroom, sliced, cleaned and
- 18 large black olives, pitted and cut in half
- 8 ounces spinach leaves, fresh, rinsed and drained
- 1 cup ricotta cheese
- 1 cup parmesan cheese
- 1 lb mozzarella cheese, sliced, thinly
DirectionsTrim and wash eggplant; do not remove skin.
Cut crosswise into 1/4 inch slices.
Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
Preheat oven to 400 degrees F.
Lightly oil a 12 x 8 inch baking dish.
Rinse eggplant and pat dry.
Beat eggs in shallow bowl.
Spread half of the breadcrumbs on large platter.
Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
Place slices as they are breaded onto a baking sheet.
Heat 1/4 cup of olive oil in large skillet over medium-high heat until rippling.
Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
Transfer to paper toweling to drain as the slices become done.
Continue, adding more oil if necessary.
When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
Remove from heat.
Make a layer of half the eggplant slices in baking dish.
Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
Bake until hot and bubbly, about 20-25 minutes.
Let stand 10 minutes before serving.