Carm’s Eggplant Parmigana Recipe
Carm’s Eggplant Parmigana featuring Casa Visco Homestyle Spaghetti Sauce (serves 6). Carmella’s all-purpose Homestyle sauce is an old family recipe handed down to us by our grandmother, Carmella. Slow cooked in small batches, this sauce is just like the sauce our grandmother cooked on Sundays for the entire family. Use this Homestyle sauce on all pasta dishes. It’s also perfect for Parmigana dishes – eggplant, veal, or chicken – and tastes great on lasagna, stuffed shells and pizza.
- 1 large eggplant peeled, sliced thin
- Flour for dredging
- 3 eggs, beaten with 2 tablespoons water
- ¼ cup Grated Romano Cheese
- 2 tablespoons fresh or dried parsley
- 3 cups Italian Style bread crumbs
- ¼ cup olive oil
- ½ pound sliced or mozzarella cheese
- 1 32oz jar Casa Visco Homestyle sauce
Preheat oven to 350. Beat eggs with water, Casa Visco grated cheese and parsley; set aside. Dredge eggplant in flour, coating both sides well. Tap off excess. Dip into egg mixture and immediately coat with breadcrumbs. Repeat procedure until all eggplant is floured, egged and covered with breadcrumbs. Heat oil until hot. Sauté eggplant slices, about four minutes per side, or until golden brown. Remove to paper towels to drain. Line a casserole dish with alternating layers of sauce, eggplant cheese, repeat finishing with a top layer of cheese. Place in oven for 20-25 minutes, or until sauce and cheese bubbles. Sprinkle with parsley.