Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1/4 tsp. salt, 1/4 c. all-purpose flour, 1 medium eggplant, peeled and cut crosswise (1/2-inch pieces), 1 egg, beaten and 1/4 c. cooking oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Combine flour and salt. Dip eggplant slices into egg, then flour mixture.
Brown eggplant, half at a time, in hot oil for 3 minutes per side. Drain on paper towels.
Using the 1/2 eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish. Sprinkle with 1/2 the Parmesan cheese.
Top with half the sauce and half the Mozzarella cheese. Cut remaining Mozzarella cheese into triangles.
Repeat layers, last layer being Mozzarella triangles.
Bake, uncovered, 20 minutes at 400Β° or until hot. Serves 6.
π· Perfect Pairings
Complete your meal with these
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