Ingredients
Eggplant Parmesan- 6 slices Eggplant, 1-inch thick
- Salt, as needed
- All-Purpose flour, as needed
- 5 1/2 oz. Tomato sauce
- 3 oz. Grande Fumella Smoked Mozzarella
- 1 1/2 oz. Grande Parmesan, grated
- 1/4 tsp. Chives, finely sliced
Directions
Eggplant Parmesan- Cut Eggplant into six 1-inch thick rounds.
- Line a baking sheet with paper towels and place sliced eggplant on paper towel.
- Sprinkle each eggplant slice with salt and allow to sit for 15 minutes to draw out moisture.
- Dry with paper towel to remove any excess moisture.
- Lightly coat each slice with all-purpose flour.
- Fry each eggplant slice in oil at 365oF for 30-60 seconds or until golden brown, remove from oil and place on dry paper towel.
- In a baking dish, spoon 1 1/2 oz. of tomato sauce to cover bottom of dish.
- Place 3 eggplant slices on top of tomato sauce, cover with 1 1/2 oz. of Grande Fumella, top with 1/2 oz. of grated Grande Parmesan.
- Repeat the process with 1 1/2 oz. of tomato sauce, 3 eggplant slices, 2 1/2 oz. tomato sauce, topped with 1 oz. grated Grande Parmesan and 1 1/2 oz. Grande Fumella.
- Bake in a deck oven at 350oF for 8 to 10 minutes or until golden brown.
- Remove from oven and garnish with 1/4 tsp. chives.