Eggplant Parmesan Kosher Recipe
Eggplant parmesan contributed by bitayavon magazine from our going gluten free summer issue this dish is a winner whether or not you follow a gluten free diet.
Eggplant parmesan kosher recipe. Place eggplant in 10 by 16 inch pan. Place coated eggplant in single layer into a 10 x 16 inch pan. Place eggplant in 10 by 16 inch pan.
The crunch from the cornmeal in this recipe is even better than you would get from breadcrumbs. Sprinkle both sides of the eggplant with kosher salt and place on a rack over a baking sheet. Cover and bake for one hour at 375 degrees fahrenheit.
Put oil in large foil pan and put eggplant in layer turning once to get oil or both sides. Pour one third over eggplant then sprinkle one cup grated cheese over. Pour thick layer of sauce about one third of a cup over each slice.
Pour thick layer of sauce about one third of a cup over each slice. Set up a breading station and coat eggplant slices with flour eggs and bread crumbs. Repeat to obtain three layers of eggplant tomato sauce and cheese.
Heat oven to 400 f. Slice in inch slices. Once all the eggplant is seasoned place another baking sheet on top.
Bake about 30 minutes or until lightly browned or place pan under broiler and broil 10 minutes then turn over for five minutes. Slice eggplant into 8 slices about 1 2 inch thick. Fry for about 2 minutes on each side until golden.