Eggplant Parmigiana

Recipe: Perfect Eggplant Parmigiana

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Eggplant Parmigiana.

You can cook Eggplant Parmigiana using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Eggplant Parmigiana

  1. It’s 2 of Aubergine Eggplants.
  2. It’s of italian tomato sauce.
  3. Prepare of cheddar cheese.
  4. It’s 3 of whole eggs.
  5. Prepare 2/3 cup of all purpose flour.
  6. You need 2 cups of bread crumbs.
  7. It’s of sliced button mushrooms.
  8. You need of oregano.
  9. It’s of basil.
  10. Prepare to taste of salt andd pepper.
  11. Prepare of vegetable oil for frying.

Eggplant Parmigiana instructions

  1. Slice longtitudinally 1/4 to 1/3 thick inch aubergine eggplant. Pat dry witb kitchen towel.
  2. Dust each slice with flour…then egg mixture (egg with salt and pepper, dried oregano and dried basil)..last with bread crumbs.
  3. Fry 1 minute both side.
  4. In a glass casserole dish of about 9 x 6 in, line with italian marinara sauce..spread with a spoon. Start layering with your eggplant, then parmesan cheese, mushrooms, chedder (note: ideally use mozzarella, pecorino,romano cheese).
  5. You can add additional dried oregano or randomly intersperse fresh basil leaves on each layer..
  6. Note: if you want to add meat, layer with a pre-cooked ground beef.
  7. Layer until all the eggplants are placed. Top with a generous layer of cheese.
  8. Pre heat your oven for 5 mins. Put in your oven. To cook for 20 to 30mins at 180F.
  9. View on top when cooked.
  10. Side view.

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