Eggplant Parmigiana
A quick and easy recipe for eggplant Parmigiana, also know as eggplant parmesan.
Servings: 4 people
Ingredients
- 2 large eggplants sliced into ¼ inch rounds
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs
- ½ cup vegetable oil
- 1 cup Parmesan cheese freshly grated
- 2 cups tomato sauce
- 1 cup mozzarella cheese shredded
- 2 tablespoons fresh basil chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (180°C).
- In a shallow dish, combine the flour, beaten eggs, and breadcrumbs.1 cup all-purpose flour, 2 eggs, 2 cups breadcrumbs
- Season the eggplant slices with salt and pepper. Dip each slice into the flour mixture, coating both sides. Shake off any excess.2 large eggplants, salt and pepper
- Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the coated eggplant slices to the skillet and cook for 2-3 minutes on each side, or until they are golden brown.½ cup vegetable oil
- Transfer the cooked eggplant slices to a paper towel-lined plate to drain any excess oil.
- In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top of the sauce. Sprinkle the eggplant with grated Parmesan cheese and shredded mozzarella cheese.2 cups tomato sauce, 1 cup mozzarella cheese, 1 cup Parmesan cheese
- Repeat the layering process until all of the eggplant, tomato sauce, and cheese have been used up, making sure to end with a layer of cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish the finished eggplant parmesan with fresh basil, and serve hot. Enjoy!2 tablespoons fresh basil