Vito’s Eggplant Parmesan

Written By Katy Brock

Recipe by Mildred McKenney

Contributor: Holly Ellege 

  • Peel Eggplant and cut into slices long-ways

  • Soak overnight in Saltwater (or at least 4 to 5 hours)

  • Put on paper towel to drain

  • Make Batter with 3 eggs and ¾ Cups Buttermilk

  • Coat in Flour and Fry on Low Setting on Stove

  • Keep on paper towel until ready to Bake

  • Line Baking Dish with Eggplant, then add Ricotta, Tomato Sauce and Mozzarella Cheese

  • Bake for about 30 minutes at 350 degrees

Katy Brock
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