Eggplant Parmesan

Chef Bob's Eggplant Parmesan

1 to 2 eggplants (peeled and sliced ½ inch thick)
4 cups tomato sauce
½ cup parmesan cheese
2 cups bread crumbs
4 eggs
1 cup flour
Salt and pepper
Oil for frying
Salt eggplant and let rest 30 min to 1 hour then rinse salt off and pat dry with paper towels. Season flour with salt and pepper. Dust eggplant slices into flour then in beaten egg, then in bread crumbs. Fry in oil 2 minutes per side. Plate and top with tomato sauce then parmesan cheese and broil for 1 minute to melt cheese.

GDA Cooking - November 6, 2012