This is our way of making eggplant parmesan. This is the Nuyorican version. It’s easy enough to prepare. Just salt the eggplant slices, dredge in beaten eggs and bread crumbs. Fry in olive oil, place in a baking pan, spread with seasoned sauce and bake. That’s it. It will leave your crowd yearning for seconds and thirds. It makes for a great brunch or dinner. Especially when served over pasta—like we did it this time with radiatorI, the small, squat pasta shapes that are said to resemble radiators.

EASY EGGPLANT PARMESAN

Ingredients:

1 large eggplant peeled and cut into ¼-inch slices.
Salt
2 eggs, beaten
1½ cups dry bread crumbs
¼  cup olive oil
3 cups marinara or spaghetti sauce seasoned with black pepper to taste and ½ teaspoon dried oregano
½ pound shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions:

  1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry.
  2. Preheat oven to 350 degrees F.
  3. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
  4. Heat oil in a heavy frypan or skillet. Over medium heat fry eggplant in hot oil until golden (about 2 minutes per side). Drain on absorbent paper towels,
  5. Arrange half the eggplant slices in an oiled baking dish or pan (we prefer cast iron).
  6. Spread half the sauce on top of eggplant. Sprinkle with half the mozzarella and half the parmesan. Repeat layers.
  7. Bake until mixture is bubbly, about 20-25 minutes.
    Yield: 4-6 servings.