Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 12 medium sized eggplant, 4 to 5 eggs, beaten, 7 to 8 hard-boiled eggs, grated, 1 lb. grated mozzarella cheese and grated romano cheese, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Wash and slice eggplant.
Put in bowl.
Sprinkle with salt and rinse with cold water to clean.
Squeeze out excess water.
Dip eggplant in egg, then in flour.
Lightly fry until golden.
In casserole baking dish (approximately 11 x 14 x 3-inches), place a layer of eggplant to cover bottom.
Sprinkle some Mozzarella, grated eggs, Romano cheese and spices.
Repeat this layering process until all eggplant is used.
Mix 1/2 cup water and 1/4 cup olive oil.
Sprinkle this mixture on top.
Cover with foil.
Bake at 300Β° for 25 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment