Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From the family of yours truly!

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A recipe from the stepmom which you can find on Food 52!

https://food52.com/recipes/30318-pa.....ant-parmigiana

Ingredients

2 large eggplants (from garden)
Salt
Olive oil for frying
4 tablespoons (60 grams) dried breadcrumbs
3 eggs
1/2 cup (125 milliliters) milk
3 ounces (80 grams) Parmesan or pecorino cheese, grated
7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese

Directions

Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.

Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.

Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.

Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.

This fits the "Cool It!" challenge since you are able to eat and serve this cold - preferably with a glass of white wine and some sweet (or peppercorn coated) salami!

Enjoy!