|Published:||Oct 10, 2012 11:25 AM EDT|
|Updated:||Oct 10, 2012 11:25 AM EDT|
FORT MYERS, It's Wednesday and that means it time to fire up the WINK kitchen here today showing us how to make a Eggplant parmesan, a dish everyone will enjoy, is chef Vinny from the Neapolitan Gourmet in Naples.
1 large eggplant peeled and sliced 1/4in. lengthwise
1 egg beaten
1 cup of flour
2 cups bread crumbs
½ lb. Sliced Mozzarella (one slice for each piece of eggplant)
1½ cup Canola Oil
Dip each slice of eggplant in flour, then egg and then crumbs until
Fry in pre-heated (med –high) pan until golden and tender, turning
Drain on paper towels as you remove from pan.
In a 9x13 baking dish, add a small amount of your favorite sauce.
Making a single layer, add the eggplant then add a slice of mozzarella to
each and then top with another slice of eggplant.
Add sauce to cover.
Bake in a preheated oven at 350 degrees until cheese melts