Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplant, 2 c. italian flavored breadcrumbs, 3 eggs, 1/2 c. mazola oil and 1 recipe of marinara sauce, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Peel eggplant and slice in thin slices.
Beat eggs with 1/2 cup of water.
Dip eggplant in egg mixture and then breadcrumbs.
Fry in small amount of oil until lightly browned on both sides.
Drain well on paper towels.
Spray a 12 x 14-inch baking pan with Pam. Place a layer of eggplant.
Cover with sauce and sprinkle with Mozzarella cheese.
Continue layering until all eggplant is used. Bake at 350Β° until brown and bubbling, about 1 hour.
π· Perfect Pairings
Complete your meal with these
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