Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplant, 2 beaten eggs, 4 tbsp. water, flour and seasoned bread crumbs, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
🔗 Recipe adapted from RecipeNLG-Full
Peel and slice eggplant 1/4-inch thick.
Beat eggs with water.
Heat oil to 350°.
First dip eggplant slices in flour, then egg, then crumbs.
Fry on both sides until golden; drain well on brown paper bag or paper towels.
Arrange in casserole dish, layering eggplant, cheese and sauce.
You may add browned hamburger, Italian sausage, whatever you prefer to the sauce or as a separate layer.
Bake at 350° until cheese is melted and sauce is bubbly.
Serve with a green salad and garlic bread.
🍷 Perfect Pairings
Complete your meal with these
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