Eggplant Parmesan
Uncle Joe and Aunt Francis (Dee's style)
Ingredients:
Eggplant Eggs Italian breadcrumbs Tomato sauce (jar or fresh, we like meat flavored) Mozzarella cheese Hormel Genoa salami Grated Parmesan cheese Salt & pepper to taste…up to you.

In a 9 or 10 inch Pyrex dish start layering as follows. Then bake in preheated oven at 350 degrees for about 45 minutes, or until sauce is bubbling. First Layer: Tomato sauce (jar or fresh) Eggplant Salami Parmesan cheese Mozzarella cheese. Second Layer: Tomato sauce Eggplant Salami Parmesan cheese Mozzarella cheese. Third Layer: Eggplant Salami… Mozzarella cheese Tomato sauce Parmesan cheese. The way we do it. We get seven or eight medium size eggplant. Not too large, the big ones have too much seed in them. We make a whole batch and freeze them for trays later in the winter. This is the work and time-consuming part. Dee and I do this part together, production style. I peel and slice them for her (about 3/8 inch thick slices) while she gets the egg dip (eggs whipped up) and breadcrumbs set up. She dips and breads the slices. I then get my electric frying pan set up on the porch. (Don’t like to fry anything inside.) Cover bottom of frying pan with vegetable oil (about 350 degrees) I start frying them, about two minutes each side or until crispy. I then layer the slices on paper towels in a large pan. Put a towel in between each layer. When done… press the slices down to get some of the oil out. Then place in refrigerator over night. This takes us about 4 to five hours each. (Total of 8 to 10 hours). Ya got-ta love it. Richie

Submitted by: Richie Mitterando

Eggplant Parmesan

Uncle Joe and Aunt Francis (Dee's style)

Ingredients:

Eggplant
Eggs
Italian breadcrumbs
Tomato sauce (jar or fresh, we like meat flavored)
Mozzarella cheese
Hormel Genoa salami
Grated Parmesan cheese
Salt & pepper to taste…up to you.

In a 9 or 10 inch Pyrex dish start layering as follows. Then bake in preheated oven at 350 degrees for about 45 minutes, or until sauce is bubbling. First Layer: Tomato sauce (jar or fresh) Eggplant Salami Parmesan cheese Mozzarella cheese. Second Layer: Tomato sauce Eggplant Salami Parmesan cheese Mozzarella cheese. Third Layer: Eggplant Salami… Mozzarella cheese Tomato sauce Parmesan cheese. The way we do it. We get seven or eight medium size eggplant. Not too large, the big ones have too much seed in them. We make a whole batch and freeze them for trays later in the winter. This is the work and time-consuming part. Dee and I do this part together, production style. I peel and slice them for her (about 3/8 inch thick slices) while she gets the egg dip (eggs whipped up) and breadcrumbs set up. She dips and breads the slices. I then get my electric frying pan set up on the porch. (Don’t like to fry anything inside.) Cover bottom of frying pan with vegetable oil (about 350 degrees) I start frying them, about two minutes each side or until crispy. I then layer the slices on paper towels in a large pan. Put a towel in between each layer. When done… press the slices down to get some of the oil out. Then place in refrigerator over night. This takes us about 4 to five hours each. (Total of 8 to 10 hours). Ya got-ta love it. Richie

Submitted by: Richie Mitterando

Mitterando Family Recipes

Eggplant Parmesan