Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplants (about 1 lb. each), peeled and thinly sliced, 3 eggs, slightly beaten, 2 c. italian bread crumbs, 1/2 c. olive oil, more or less, as needed for browning and 2 c. (8 oz.) shredded mozzarella cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Dip eggplant slices in egg, then bread crumbs.
Brown eggplant slices in olive oil, then cover and simmer briefly until tender in a 15 x 9 x 2-inch Pyrex or Corning Ware dish.
Arrange eggplant slices.
Top with spaghetti sauce, then Mozzarella cheese, then Romano cheese.
Repeat layers, ending with cheeses.
π· Perfect Pairings
Complete your meal with these
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