Eggplant Parmigiana Recipe
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Category: |
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Ingredients: |
Ingredients: 1 good sized eggplant
2 eggs
1 cup of flour
2 cups breadcrumbs (or more depending on number of slices)
Salt and pepper to taste
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Directions: |
Directions:Preparation - Set out 3 wide shallow bowls - one for flour, one for beaten eggs and the third for breadcrumbs.
Wash the eggplant well and cut off the top with a sharp knife. Make slices (approx. 1/4 inch thick) starting from one end to the other so you have nice round slices.
Use tongs so your fingers don't get thick with egg and breadcrumbs!
Dip each slice in flour (shake off excess), then in the egg mixture and finally in the bread crumbs, coating both sides.
Line a cookie sheet with parchment paper and place all the slices on the cookie sheet. Drizzle a touch of olive oil on all the pieces.
Bake at 400 for approx. 30 minutes. Turn over each piece and bake for an additional 15 minutes or until each side is browned and crunchy.
To make eggplant parmigiana: In a wide casserole, cover the bottom with tomato sauce. Place one layer of eggplant. Sprinkle the layer with mozzarella cheese and romano or parmigiano cheese. Cover with more tomato sauce and repeat for an additional layer. The top should be tomato sauce with a layer of mozzarella and parmigiano or romano cheese.
For a non-vegetarian dish, you could also add a few slices or pieces of genoa salami between layers.
Bake the casserole at 375 for approx. 35 minutes or until it is warmed through and cheese on top is melted. |
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