Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1 medium eggplant, sliced 1/2-inch thick, flour, 1 egg, beaten with 1 tbsp. milk, cracker crumbs and 4 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Wash eggplant.
Do not peel.
Slice about 1/2-inch thick.
Dip in flour, then egg, then cracker crumbs until well coated.
Saute in olive oil (a few slices at a time) until golden brown.
Arrange in baking dish and top each with a slice of Mozzarella cheese.
π· Perfect Pairings
Complete your meal with these
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