Eggplant Parmesan(Yields 6 Servings)
Eggplant Parmesan(Yields 6 Servings) is an moderately easy dinner. Made with 1 large eggplant, 8 oz. mozzarella cheese, 2 beaten eggs, 2 1/2 c. bread crumbs and 2 1/2 c. tomato sauce, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Peel skin off eggplant.
Slice lengthwise into 1/4-inch slices.
Sprinkle each slice with salt.
Let stand at room temperature 1 to 2 hours.
Wash each slice with water to remove extra salt and squeeze out as much liquid as possible.
Dip each slice first in beaten egg, then in bread crumbs.
Fry each slice until both sides are golden brown.
Drain on paper towels.
Cut 1/2-inch strips of Mozzarella cheese and place a strip at the end of a slice of fried eggplant.
Roll eggplant up around strip of cheese and place in a single layer in bottom of a casserole dish. Pour 2 to 3 cups of any tomato sauce over the rolls and sprinkle with Parmesan cheese.
Bake covered at 350Β° for 1/2 to 1 hour until sauce bubbles.
Enjoy!
π· Perfect Pairings
Complete your meal with these
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