Authentic Eggplant Parmesan Recipe | Miss Connecticut's Award-Winning Dish

Miss Connecticut, Sharalynn Kuziak, submitted this recipe for Eggplant Parmesan.

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INGREDIENTS

3 Italian eggplants Salt 4 eggs beaten 2 to 3 cups flour 1 cup olive oil 1 cup grated parmesan cheese 3 to 4 cups of your favorite tomato sauce 1 1/2 cup mozzarella

PREPARATION:

1. Slice eggplants into very thin (1/8”) round discs.
2. Lay out flat and sprinkle with salt.
3. Blot excess liquid. Dip eggplant slices into beaten eggs then flour so eggplant is evenly coated.
4. Fry in olive oil until lightly browned and tender.
5. Spread 1 cup tomato sauce into a 13x9” baking pan.
6. Layer eggplant into piles using 3 slices per pile.
7. Place tomato sauce in between each slice with grated parmesan cheese.
8. Top with sauce and grated cheese.
9. . Bake at 350 until sauce bubbles.
10. Sprinkle with mozzarella, and bake for an additional 5 minutes.

This recipe appears in: Northeastern