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Eggplant parmigiana

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Ingredients/Components

grated cheese - 4 5
parsley - 1 item
olive oil - 1 item
large eggplant - 2 item
marinara sauce - 5 6
Mozzarella - 1 lb
Italian flavored bread crumbs - 2 more
extra grated cheese - 1 item
beaten eggs with milk - 2 item
Ricotta cheese optional* - 1 lb

How to make eggplant parmigiana:

You will need lots of paper towels.

Remove skin from eggplant, then slice eggplant very thin. Lay out on paper towels to absorb acid. Place the sliced eggplant in egg batter, then coat with bread crumbs. Saute in olive oil until both sides are golden brown. Remove from skillet and place on new paper towels to absorb grease. Layer a baking tray or dish (at least 2 inch sides) with marinara sauce, then eggplant slices, parsley to taste, grated cheese and Mozzarella, then begin a new layer. Cover with foil. Bake at 350° until top layer of cheese is melted.

*You may also beat Ricotta with an egg and grated cheese and place between the layers, like eggplant lasagna, without the noodles.

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

Rating:

3.7

Average rating: 3.7, total votes: 6

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