Ev's Eggplant Aubergine Parmigiana

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Different from the usual eggplant parmigiana. I'm sure you'll like this version. We do.

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Steps

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Trim and wash eggplant.

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Do not remove skin.

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Cut crosswise into inch slices.

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Place on baking sheet , put a cup on one end of baking sheet to make it tilt.

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Sprinkle eggplant slices with salt and let drain 30 minutes.

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Preheat oven to 400 degrees f.

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Lightly oil a 12 x 8 inch baking dish.

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Rinse eggplant and pat dry.

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Beat eggs in shallow bowl.

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Spread half of the breadcrumbs on large platter.

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Dip each eggplant slice first in the egg , letting excess drip back into bowl , then into the breadcrumbs , shaking off excess.

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Place slices as they are breaded onto a baking sheet.

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Heat cup of olive oil in large skillet over medium-high heat until rippling.

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Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned , 2-3 minutes per side.

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Transfer to paper toweling to drain as the slices become done.

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Continue , adding more oil if necessary.

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When finished frying eggplant , add mushrooms , olives and spinach to same skillet , reduce heat.

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Ingredients

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eggplant, marinara sauce, eggs, breadcrumbs, olive oil, button mushroom, black olives, fresh spinach leaves, ricotta cheese, parmesan cheese, mozzarella cheese