EGGPLANT PARMESAN How to prepare
Ingredients for Eggplant parmesian recipes
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant;
don't eat.
Beat the eggs together in a flat bowl (cereal bowl; salad plate).
Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let
excess drip off. Then lay the slice in the breadcrumbs, covering both
sides. Repeat this process, adding more breadcrumbs as needed. If
you fill the bowl with too many crumbs at on time, the crumbs will
get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown
each slice; you can brown about 4-5 slices at a time. Don't overcook;
just let them get crispy on the outside. Add oil as necessary; don't
let the pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer
in the bottom of a rectangular casserole dish (approx. 9-11 inch dish).
Top with half of a jar of sauce. Add the sliced mushrooms and a couple
hand fulls of cheese. Add another layer of eggplant and the rest of
the sauce. Cover with foil and put in a 375 degree oven for 15 minutes
(oven temps vary). Add another couple hand fulls of cheese and bake
uncovered for about 8-10 minutes
Your Eggplant parmesian recipes is ready now
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