Eggplant parmisan recipe How to prepare
Ingredients:
• 1 large eggplant
• 2 eggs, beaten
• 1 1/4 cups fine dry seasoned bread crumbs
• vegetable oil, about 1/2 cup
• 1 package (8 ounces) sliced mozzarella cheese
• tomato sauce with herbs, below
• 2 to 3 tablespoons grated Parmesan cheese
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices
into beaten egg; coat with bread crumbs. Heat oil in a large skillet.
Fry eggplant in hot oil for about 3 minutes on each side, or until
browned. Transfer eggplant to paper towels to drain well.
Place half of the fried eggplant in a lightly greased shallow baking
pan. Top with half of the mozzarella cheese slices and half of the
tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at
400° for 20 minutes, or until sauce is bubbly and cheese is melted.
Eggplant Parmesan serves 8 to 10.
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