Eggplant In The Style Of Modugno (Melanzane Alla Modugno)
1 lg Eggplant (about 2 lbs), Sliced lengthwise 1/4-inch Thick 1 tb Salt 2 c Olive oil 1/4 c Dry bread crumbs 2 ts Minced garlic (3 medium Cloves) 1/2 c Chopped parsley 1 3/4 c Grat...
Ingredients
- 1large eggplant (about 2 lbs),
- 2cup olive oil
- 1/4cup dry bread crumbs
- 2tsp minced garlic (3 medium
- 13/4 c grated mozzarella cheese
- 1. layer the eggplant slices in a colander, sprinkling each l
Directions
- 1
1 lg Eggplant (about 2 lbs), Sliced lengthwise 1/4-inch Thick 1 tb Salt 2 c Olive oil 1/4 c Dry bread crumbs 2 ts Minced garlic (3 medium Cl
- 2
Layer the eggplant slices in a colander, sprinkling each layer with the salt
- 3
Set aside to drain for at least 1-1/2 hours
- 4
Gently squeeze out the excess liquid
- 5
Pat dry with paper towels
- 6
In a large skillet, heat the olive oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute
- 7
Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side
- 8
Remove with a slotted spoon and drain on paper towels