Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 2 c. canned tomatoes with liquid, 1/4 c. plus 2 tbsp. water, 2 tbsp. cooking or olive oil, 2 tbsp. tomato paste and 1 large eggplant, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine tomatoes, water (1/4 cup), oil and tomato paste in saucepan.
Simmer for 30 minutes.
Peel eggplant.
Cut in round slices about 1/4-inch thick.
Sprinkle with salt, pepper and garlic powder.
Beat eggs slightly with 2 tablespoons water.
Dip eggplant in Italian style seasoned bread crumbs, dip in egg and again in bread crumbs.
π· Perfect Pairings
Complete your meal with these
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