Grandma Pauline’s Eggplant Parmigiana
Ingredients:
- 4 Eggplant
- 2 cup Breadcrumbs
- 5 Large Eggs
- 1 lb Whole Milk Mozzarella
- 32 oz Tomato Sauce
Directions:
Peel the eggplant and slice into 1/2 inch medallions. Grandma use to cut the eggplant thinner, much thinner actually. And she
We used a food processor to make the crumb. One sleeve of Ritz Crackers, one sleeve of saltines and about 7 slices of whole grain bread. We mixed that all together and prepared a second bowl with our eggs.
Dip your eggplant in the egg then coat with the crumbs.
Fry over medium heat about three minutes per side (if you have thick slices.)
Bake in a 400° oven for 30 minutes or until heated through and just beginning to brown on top.