My kids love breading stuff. They fight over who gets the flour or bread crumbs. Luckily the slimy eggs get left for me and all the worries about what raw eggs bring. Of course they do touch the raw eggs and I am careful to have them wash their hands well. Eggplant parm has such assembly that it is fun for the kids to be involved.
- Eggplant cut into circles 1/2 thick
- 2 cups bread crumbs
- 1 cup flour
- 3 beaten eggs
- 2 tables spoon olive oil
- 5 cups pasta sauce
- 2 balls fresh mozzarella, sliced1/4 inch thick
- 1 cup Parmesan cheese
- olive oil or spray oil
- salt and pepper
- Cut the eggplant and place in a strainer. Let sit for about an hour to sweat.
- While you wait set up three plates – the first with the flour, the next with the eggs, and third with the bread crumbs, 1 teaspoon of salt,and 1/2 cup Parmesan cheese mixed in. Prepare a cookie sheet by spraying with oil or covering with olive oil. Preheat oven to 350 degrees.
- Blot the eggplant dry.
- Place in flour and coat. Tap off extra. Place in egg and coat. Let extra drip off. Then place in bread crumbs and coat. Tap extra off. Place on cookie sheet.
- Repeat for all the eggplant.
- When they are all done place in the oven cook for 30 minutes flipping over at 15 minutes.
- Assembly – Cover the bottom of a casserole dish with 1/3 of the sauce. Place the eggplant on top. Cover with a layer of fresh mozzarella. Cover with more sauce. Repeat. Save some mozzarella to place on the top. Then sprinkle the rest of the Parmesan on the verytop.
- Bake for 30 minutes or until sauce is bubbling.
- I usually serve with pasta.