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Peel eggplants and slice into 1/4 to 1/2 inch steaks, across the eggplant (not lengthwise). Prepare brine in large deep bowl, and then add the eggplant. Put a plate on top to hold the eggplant under the brine and refrigerate for at least 3 hours (but not overnight). Pour off brine. Crush two individual packs of saltines from a four pack box until it is almost like meal, but not quite. Beat eggs with oregano and garlic powder into medium bowl. Put 1/2 inch oil into a large skillet and heat to medium high heat. Dip eggplant slices first in the seasoned egg, then dredge in crushed saltines and add to skillet. Brown and turn. Remove eggplant as it is done and place in a medium to large casserole (depending on the number of eggplant slices you have) to make the first layer. Top with first grated mozzarella, then with dollops of marinara (to cover), then with generous amounts of Parmesan. Repeat this, layer by layer, until you run out of eggplant slices. Top last layer with Parmesan. Place casserole, uncovered, in a 375 F. oven until it "talks to you," that is until you hear it bubbling and squeaking and the Parmesan has melted. Serve immediately with salad and garlic bread.
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