Vegetables
Eggplant Parmigiana Serves 4 2 medium eggplants (about 1 pound each) salt 1 3 ⁄ cup all-purpose flour 2 large eggs 1 tablespoon olive oil 1¼ cups fresh bread crumbs ¼ cup olive oil or more salt ground black pepper 2 teaspoons dried oregano ¼ teaspoon ground black pepper 32-ounce jar Ragu chunky garden spaghetti sauce 1½ cups shredded whole-milk mozzarella cheese 2 3 ⁄ cup grated Parmesan cheese 2 teaspoons fresh parsley, chopped
Preheat oven to 425 degrees. Peel and cut eggplant into ½-inch thick rounds. Salt each. Dredge in flour, shaking off the excess. Whisk together then dredge the eggplant in the eggs and olive oil.Then dredge in bread crumbs. Arrange eggplant on a rack and let dry for 30 minutes. Heat ¼ cup olive oil in large skillet. Add eggplant and cook until golden brown in batches. Season with salt and pepper to taste. Spray 13” x 9” x 2” Pyrex dish with cooking oil. Arrange cooked eggplant slices in dish. Pour Ragu sauce over eggplant. Sprinkle with oregano and black pepper. Sprinkle with Mozzarella and Parmesan cheeses. Sprinkle with fresh parsley. Bake at 425 degrees until cheese is melted and bubbly, about 10 minutes. Serve at once. Julia Ariail
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