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Recipes  |
Eggplant Parmigiana
2 eggplants, trimmed, peeled and cut into 1/4 inch-thick rounds 1/2 cup all purpose flour 2 large eggs, lightly beaten 1 cup fine dry breadcrumbs 1/2 cup olive oil 3 cups tomato basil sauce 8 ounces sliced mozzarella cheese 1/4 cup grated parmesan cheese Sea Salt to taste Cracked Black Pepper to taste Directions: 1. Preheat oven to 375°F 2. Dredge eggplant slices in flour 3. Dip into beaten eggs 4. Coat with breadcrumbs 5. Saute eggplant in olive oil over medium heat until golden brown 6. Drain eggplant slices on paper towels 7. Season eggplant slices with salt and pepper 8. Arrange half the eggplant slices in bottom of greased casserole dish 9. Cover this layer of eggplant with 1/2 the tomato basil sauce and 1/2 mozzarella and parmesan cheese 10. Place second layer on top of first and repeat procedure 11. Bake uncovered 20- 25 minutes Serves: 6 |
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