Eggplant parmagiana recipes How to prepare
Ingredients Eggplant parmagiana recipes
2 eggplants
1/2 c. flour
1 or 2 eggs (as needed), slightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1 c. olive oil
2 oz. Parmesan or Romano cheese, grated
1 lb. Mozzarella cheese, sliced thin
TOMATO SAUCE FOR EGGPLANT PARMIGIANA:
1 sm. onion
2 cloves garlic
4 tbsp. olive oil
1 (16 oz.) can plum tomatoes
1/2 can tomato paste
1 c. water
1 tsp. sugar
1 tsp. basil leaves, chopped
Salt and pepper to taste
Preheat oven to 400 degrees. Pare eggplant and cut into thin slices.
Sprinkle each slice with salt and pile slices on a plate; cover with
weight to draw out juice. Let stand in this manner for about 1 hour.
Next, flour eggplant slices and dip into beaten egg seasoned with
salt and pepper. Fry in olive oil until slices are golden brown on
both sides. Drain on paper towel. Place layer of fried eggplant in
casserole, cover with sauce, sprinkle with grated cheese, and cover
with a layer of Mozzarella; repeat layers. Bake in hot oven for 15
minutes and serve hot. Serves 4 to 6.
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