Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1 large egg plant, cut in 1/4-inch slices, 1 c. fine dry bread crumbs, 2 eggs, lightly beaten, vegetable oil and 1 1/2 c. tomato sauce, heated, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Wash eggplant; do not peel.
Season with salt and pepper.
Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon the size of eggplant, more bread crumbs and eggs may be necessary.
Place in refrigerator 30 minutes.
Heat about 1/8-inch oil in skillet.
Fry eggplant slices until tender and golden brown on both sides.
Add more oil if necessary.
Drain. Line a shallow 2-quart baking dish with sauce.
Add a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan cheese.
Repeat layers until dish is full.
Bake in 350Β° oven for 25 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
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