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What's for dinner?

What's for dinner?

Eggplant Parmesan

What you'll need:

1 jar Fra Santi Sauce
1/2 pound Mozzerella; shredded
1/2 pound provolone cheese; sliced very thin
1 bag Pretzels; crushed
1/2 cup flour
Salt and pepper to taste
1 cup Parmesian Cheese; grated or shredded
1 teaspoon garlic powder
1 teaspoon oregano
3 eggplants; Sliced 1/4" or less

Cut Eggplant into 1/4" or less strips (however thick you like it). Lay them individually on a pan, generously salt them. This process will sweat any bitterness out of the eggplant. I typically put parchment paper or paper towels underneath them. Make sure you let them "sweat" for about 30 minutes, then flip them and salt the other side, wait another 30 minutes. Rinse the eggplant slices with water and then dry them. I layer them on paper towels, and then use a cutting board to press on the stack, squeezing out extra moisture.

While the eggplant is sweating, create your breading.  You want to season each layer, and if you don't like something, change it! 
A Flour mixture and an Egg mixture and crushed Pretzels .

Flour Mixture:
1/2 cup Flour
1/2 tsp Garlic powder
pinch of Salt
1/4 tsp Pepper
1/2 cup Parmesan cheese
1/2 tsp Oregano

Mix it well.  Put the flour in a plastic bag and mix well. Add a few pieces of eggplant at a time and shake, until it is fully coated. 

Egg Mixture:
4 Eggs
2 cloves fresh Garlic, minced
pinch of Salt & Pepper
1/2 tsp Oregano

Shake off any extra flour and place it into the Egg mixture. Shake off any excess egg and drop it in the Pretzel bag. 

Breading:
Pretzels, crushed (roll with rolling pin, or use a food processor to blend them well)

Shake to coat well and set them on cookie sheet, coat each slice of eggplant. Once all pieces are coated, you can bake or fry them, bake at 400 degrees for about 10 minutes on each side OR fry them, they need just a couple minutes on each side, fry it in a good quality cooking oil, Canola or veggie is fine. (NOT Olive Oil, as it has a low temperature smoking point).

Once they are all cooked, create your stacks. Place down a piece of cooked Eggplant, top it with a thin slice of provolone, to help keep the crispy crisp. Then a Tablespoon or two of Mama's Fra Santi Sauce. Top it with a generous pinch of Mozzarella.  Add another slice or 2 if they are small.  Bake at 400 for approximately 20 minutes. Remove, top with a little additional sauce, serve with Italian Garlic Bread or a little bit of pasta, or just eat it as it is.

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