Eggplant Parmesian
Eggplant Parmesian is an moderately easy dinner. Made with 1 large eggplant, 3 eggs, beaten, 1 c. seasoned bread crumbs, 3/4 c. salad oil and 1/2 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 350Β°.
Slice eggplant in 1/8 to 1/4-inch slices lengthwise.
Dip each slice first into eggs, then into crumbs.
Saute in hot oil until golden brown on each side.
Place layer of eggplant in 1 1/2 to 2-quart casserole.
Sprinkle with Parmesan cheese, oregano and mushrooms.
Place layer of Mozzarella over mushrooms.
Cover well with some of the tomato sauce.
Repeat until all eggplant is used.
Top last layer of sauce with rest of Mozzarella.
Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.
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