Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplants, 16 oz. tomato sauce, 1/2 c. grated parmesan cheese, 1/2 tsp. salt and 1/2 c. flour, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Peel eggplant; cut into 1/2 inch slices.
Sprinkle with salt. Spread on paper towels; let stand 20 minutes to dry.
Dip each slice into mixture of flour, salt and pepper.
Heat oil.
Brown eggplant quickly over medium heat.
Drain on paper towels. Continue cooking slices.
Add more oil to pan if needed to cook all slices.
π· Perfect Pairings
Complete your meal with these
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