I’ve just got to share another awesome recipe from my buddy, Diana…the sweetest eggplant you’ll ever eat!
Let’s get started…
- 3 Large Eggplant
- 4 Large Eggs
- Splash of Whole Milk
- Handfuls of Locatelli™ Pecorino Grated Cheese
- Progresso™ Seasoned Bread Crumbs
- Salt and Pepper to taste
- Homemade Italian Sauce (Don’t you dare use canned sauce. Use the recipe here).
- Shredded Whole Milk Mozzarella Cheese
- Vegetable Oil for frying
Preheat oven to 350 degrees Fahrenheit.
Peel Eggplant. Slice Eggplant lengthwise.
Add Milk to Eggs. Set aside Egg mixture.
Mix 1 handful of grated cheese, a few handfuls of bread crumbs, salt and pepper together.
Dip Eggplant in Egg mixture.
NOW PAY ATTENTION.
POUND Eggplant while covering both sides in Bread Crumb mixture. This rids Eggplant of bitterness.
Fry Eggplant in Vegetable Oil.
Place finished Eggplant on dish covered with paper towels between each layer (to absorb excess olive oil).
Now layer everything in a disposable aluminum tray (less clean-up!). Layer starting from the bottom (of course):
Now put it in the oven for 30 minutes or until top layer of mozzarella is completely melted.
Remove from oven and let sit on counter at least 3 hours. This helps it all firm up. Otherwise it’s too gooey.
Note: Tomato Sauce Recipe can be found HERE.
Choosing the Right Ingredients
When selecting Eggplant, choose large firm ripe ones. Use regular Eggplant, not Italian Eggplant.
Don’t skimp on cheese. Use Locatelli Pecorino Romano cheese. People are serious about the types of cheeses we use here in NYC. There’s no excuse…just order it online either here or here. It has a brown rind with the Locatelli name on it. Buy it ungrated if not purchased locally and grate it yourself.
Hopefully, you have access to Fresh Mozzarella at your local Italian specialty store or grocer. You can cut slices of it or shred it. I prefer it shredded as it melts quicker. If you’re lucky, you can buy it already shredded locally. If not, you can buy it on the Internet. If you can’t you can use Polly-O Whole Milk Mozzarella (about 2 16 ounces packages) and shred it yourself.