Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1 eggplant, 1 beaten egg, 1/4 c. all-purpose flour, 2 tbsp. cooking oil and 1/3 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Peel skin off eggplant.
Cut into 1/2-inch slices.
Dip the eggplant into the beaten egg, then into the flour, coating both sides.
In a large skillet, cook eggplant in hot oil 4 to 6 minutes, flipping so that each side is golden brown.
Place eggplant slices in a single layer in a baking dish.
Sprinkle on Parmesan cheese, then pour over the spaghetti sauce and cheese. Place in a 400Β° oven for 10 to 12 minutes.
π· Perfect Pairings
Complete your meal with these
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