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Home Easy Boil Creamy Vegetable Lasagna

Easy Eggplant Parmesean Recipe

Ingredients

How to make it

  • Cut eggplant into 1/4 inch rounds. Salt rounds lightly and place in a strainer over the sink. Put something heavy on top of the eggplant to help it drain. Ideally leave it for 1-2 hours. Wash off eggplant to remove salt and then dry with a paper towel. Dredge eggplant in beaten eggs and then roll in Panko bread crumbs that have the garlic salt added and pepper added as desired for taste. Fry eggplant in Canola oil until brown. Remove and let set on paper towels to absorb oil.
  • When all eggplant has been fried. Put 2/3 cup Arribita sauce in bottom of a deep casserole dish. Layer eggplant on top of sauce. Put whole basil leaves to cover eggplant. Put layer of thinly cut mozzerella on top. Repeat layering - (sauce, eggplant, cheese) leaving out the basil until you reach the top of your dish. On very top add layer of sauce with a few mozzerella slices and parmesean sprinkled on top. Cook at 375 for 30 min. It is the bomb and tastes great the next day!

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