Eggplant Parmigiana
From jrt_mom 16 years ago
- 30 minutes to make
- Serves 5
Who would think that the lowly eggplant can taste this good? A twist to the Chicken Parmigiano. Definitely a lot cheaper than using chicken.
Ingredients
- 2 large Eggplants; peeled cut into 1/4-in rounds shopping list
- 2 Eggs; lightly beaten shopping list
- 1 1/2 cups bread crumbs shopping list
- 1/2 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1/4 cup oil for frying shopping list
- 3-4 cups marinara sauce (recipe on my page) shopping list
- 1 cup Grated parmesan cheese shopping list
- 1/2 lb mozzarella cheese thinly sliced shopping list
How to make it
- Dip eggplant slices in eggs then breadcrumbs seasoned with salt and pepper. Refrigerate for at least 20 minutes.
- Brown eggplants in oil then drain on paper towels.
- Put a thin layer of marinara sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
- Top with mozzarella cheese and bake uncovered for 30 minutes. Bon Appetit!
Use 2 large eggplants
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Peel
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Cut into 1/4" rounds
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Lightly beat 2 eggs
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Deep fry in oil
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People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- grillwalker On The Beach So Cal HB, CA
- albys1 Broomall, Pennsylvania
- clbacon Birmingham, AL
- jrt_mom Metro Manila, PH
- Show up here?Review or Bookmark it! ✔
notyourmomma
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" It was excellent "