Eggplant Parmigiana Casserole
Eggplant Parmigiana Casserole is an moderately easy dinner. Made with 3/4 c. flour, 2 tsp. salt, 1/3 c. milk, 1 large eggplant, cut into 1/4-inch slices and salad oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Salt eggplant; dip in milk.
Coat in flour.
Brush with salad oil.
Cook in hot oven on cookie sheet until golden.
In dish, layer eggplant slices, tomato sauce and Mozzarella.
Sprinkle top with Parmesan.
Bake at 350Β° for 25 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment