Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 1 large eggplant (1 1/2 lb.), 1 tbsp. salt, 1 c. flour, 4 tbsp. vegetable oil and 2 c. tomato sauce, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Peel eggplant and cut into 1/4-inch thick slices.
Score the surface of each side of the slices lightly with the point of a knife.
Arrange the slices in a single layer on paper towels. Sprinkle with salt and let stand 10 minutes.
Dredge with flour. Heat the oil until very hot.
Brown sliced eggplant briefly on both sides, then drain on paper towels.
Season tomato sauce to taste with oregano, pepper and garlic powder.
Pour 1/4-inch layer of tomato sauce in bottom of 9 x 13 x 2-inch baking dish. Cover with 1/3 eggplant slices, then 1/3 Mozzarella.
Repeat to form 3 layers.
Top with Parmesan cheese.
Cover and bake at 350Β° for 25 minutes.
Uncover and continue baking 10 minutes.
Place under broiler 2 minutes to brown cheese.
Serve.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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