Eggplant Parmegiana
Eggplant Parmegiana is an moderately easy dinner. Made with 1 eggplant, pared and sliced in 1/2-inch slices, 1/2 c. flour, 1 tsp. salt, 2 beaten eggs and 1/2 c. corn oil, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Mix flour and salt.
Place in shallow dish.
Dip eggplant slices in egg and then in flour mixture.
Brown slices until golden in hot oil.
Drain well on brown paper.
Place one layer of eggplant in glass 8 x 8-inch baking dish; top with half of Parmesan cheese, Italian sauce and Mozzarella.
Repeat.
Bake at 375Β° for 15 to 20 minutes or until cheese is completely melted.
π· Perfect Pairings
Complete your meal with these
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