Eggplant Parmigana Siciliana Style

Sundays afternoons are days that we usually visit my mother for a Sunday "gravy." Unfortunately for me she went to the St Anne's alumni event with my siblings in the Bronx leaving me to cook for my very hungry football eating tribe. Luckily ,my daughter's took care of desserts!

I made a pretty satisfying eggplant recipe below. It can get tricky to keep everyone away from the eggplant when it comes out of the pan, so beware of big and little fingers!

Mio padre sarebbe uspet che ha aggiunto questo sicilana, essendo da Napoli, ma i complimenti vanno al territorio di mia madre per questo le ricette. mi manchi.

2 Large Eggplants

Egg Mixture:

3 egg

1 cup milk

2 tsp garlic chopped

2 tsp onions chopped

1 tsp parsley

flour for dredging

oil for frying

2 cups basil, chopped

Marinara sauce (recipe to be posted next or can use a jarred sauce, but that's a sin in this house!)

Peel and slice the eggplant, about 1/8 th thick. Put into a colander and salt for 30 minutes. Rinse them well and pat them dry.

Dip them into the flour then in egg mixture. Fry in a medium hot oil until golden, drain over layers of newspaper & paper towels.

Preheat oven to 350 degrees. Spread two laddles of sauce in the bottom of a shallow baking dish, place a single layer of eggplant over the sauce, sprinkle a little basil leaves, Parmesan cheese, spread more sauce, repeat until complete. You can also choose to add slices of mozzarella cheese on top to made it even more cheesy

You should have plenty of sauce left over to add a few spaghetti's to the plate!