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Eggplant parmigiana

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Ingredients/Components

flour - 1 item
salt and pepper - 1 item
olive oil - 1 item
pinch of oregano - 1 item
tomato paste - 6 oz
fresh grated Parmesan cheese - 1 c
dried bread crumbs - 1 item
clove of garlic, crushed - 1 item
Swiss or Mozzarella cheese, sliced - 1/2 lb
medium eggplant, sliced thick - 1 item
egg, beaten with some milk - 1 item
white or red wine as needed - 1 item

How to make eggplant parmigiana:

Wash eggplant and without peeling it, slice about 3/4-inch thick. Dip slices first in flour, then into egg mixture, then into breadcrumbs so they are well coated. Saute them in little olive oil a few at a time until they are nicely browned on both sides; tend them carefully and add oil as needed. When they are crisp and brown, arrange in baking dish and put slice or two of Swiss or Mozzarella cheese on each one. Make thick tomato sauce by diluting tomato paste with wine. Mix tomato sauce with oregano, salt, pepper and crushed garlic; spread 2 to 3 tablespoons on each slice. Sprinkle with grated Parmesan cheese on top of it all. Bake at 400° for about 15 minutes and serve steaming hot. Serves 6 to 8.

Recipe categories: Eggs/dairy, Cheese, Main dish.

Rating:

3.5

Average rating: 3.5, total votes: 8

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