Fried Mozzarella & Eggplant Parmesan

This meal was probably the hardest that I have made so far. The eggplant Parmesan took a long time to assemble. It was really good though. I added a pound of lean ground hamburger to the dish. I am glad I had done so. You just add a layer of cooked hamburger when you are layering the ingredients into your baking dish.

For the fried mozzarella you will need:

- 1 3/4 cups mozzarella cheese
- oil for deep-frying
- flour seasoned with salt and freshly ground black pepper, for coating
- plain dry breadcrumbs, for coating

1. Cut the mozzarella into slices about 1/2 inch think. Gently pat off any excess moisture with a paper towel.

2. Heat the oil until a small piece of bread sizzles as soon as it is dropped in (about 360 degrees). While the oil is heating beat the eggs in a shallow bowl. Spread some flour on one plate, and some breadcrumbs on another.

3. Press the cheese slices into the flour, coating them evenly with a thin layer of flour. Shake off any excess. Dip them into the egg, then into the breadcrumbs. Dip them once more into the egg, and then again into the breadcrumbs.

4. Fry immediately in the hot oil until golden brown. (You may have to do this in two batches but do not let the breaded cheese wait for too long, or the breadcrumb coating will separate from the cheese while it is being fried.) Drain quickly on paper towels, and serve hot. Serves 2-3.

Below is the finished product, it was really good, but can fill you up fast!


For the Parmesan you will need:

- 2 lbs. of eggplants
- flour for coating
- oil, for frying
- 1/3 cup freshly grated Parmesan cheese
- 2 cups mozzarella cheese, sliced very thinly
- salt and freshly ground black pepper

For the tomato sauce:

- 4 tbsp olive oil
- 1 medium onion, very finely chopped
- 1 clove garlic, finely chopped
- 1 lb tomatoes, fresh or canned, chopped, with their juice
- salt and freshly ground black pepper
- a few leaves fresh basil or sprigs parsley

1. Wash the eggplants. Cut into rounds about 1/2 inch wide, sprinkle with salt, and leave to drain for about 1 hour.

2. Meanwhile, make the tomato sauce. Heat the oil in a medium saucepan. Add the onion, and cook over moderate heat until it is translucent, 5-8 minutes. Stir in the garlic and the tomatoes (add 3 tbsp of water if you are using fresh tomatoes). Season with salt and pepper. Add the basil or parsley. Cook for 20-30 minutes. Puree in a food mill or a food processor. This was the tomato sauce looked like in the pan:


3. Pat the eggplant slices dry with paper towels. Coat lightly with flour. Heat a little oil in a large frying pan (preferably non-stick). Add one layer of eggplant, and cook over low to moderate heat with the pan covered until soft. Turn, and cook on the other side. Remove from the pan, and repeat with the remaining slices.

4. Preheat the oven to 350 degrees. Grease a wide shallow baking dish or pan. Spread a little tomato sauce in the bottom. Cover with a layer of eggplant. Sprinkle with a few teaspoons of Parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all the ingredients are used up, ending with a covering of tomato sauce and a sprinkling of Parmesan. Sprinkle with a little olive oil, and bake for about 45 minutes. Serves 4-6.


"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life." - Jean-Anthelme Brillat-Savarin (1755-1826)