In the Kitchen: Eggplant Parmigiana

WTNH– Betty Ann Donegan and Stephanie Dietz from The Cooking School show us how to cook Eggplant Parmigiana.

They give us a lighter and less greasy version of the typical floured and breaded dish.

They have an upcoming event at the Guilford Arts Center craft fair on July 18, 19 and 20.

Eggplant Parmesan Recipe:

Servings: 6

1 ¼ punds eggplant (1 large)
2 eggs, plus 2 Tbs of water
3 cups of tomato sauce
1 pound Italian sausage
½ cup graded parmesan cheese
8 ounces mozzarella cheese, shredded
Peanut oil for frying

Slice eggplant thinly and dip in egg beaten well with water. Fry quickly in hot oil, one half inch deep, until golden, turning once. Drain in a colander or on paper towels; set aside.

Fry sausage until no pink remains, breaking apart any large pieces. Drain any rendered fat. Add meat to sauce. In a glass or ceramic dish, layer eggplant with sauce, parmesan, and mozzarella. Cover with foil and bake at 400F for 20 minutes. Remove foil and bake until top bubbles (time will vary greatly if dish is cold). Serve in rolls or as a side dish. You can never make enough of this.

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