Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium size eggplants, 2 c. tomato marinara sauce, 2 eggs, 1/4 c. parmesan cheese and 1 c. oil (olive oil), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Peel eggplants and cut into slices.
Dip slices into egg and milk mixture.
(Beat eggs and milk together in a bowl.)
Once slices of eggplants are dipped in egg mixture, dip in bread crumbs. Fry in oil until brown and drain well on paper towels.
Place layer of eggplants in casserole, cover with layer of Mozzarella cheese, cover with layer of sauce and sprinkle with Parmesan cheese. Repeat procedure until all eggplants are used.
Bake in oven about 30 minutes at 350Β°.
Serve.
π· Perfect Pairings
Complete your meal with these
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