Eggplant Parmigiana
Preparation Time: 25 minutes
Total Time: 50 minutes
Serves: 6
Ingredients
2 large eggplant
3/4 cup of dry breadcrumbs
1 cup of Parmesan cheese, finely grated
2 teaspoons of mixed dried Italian herbs
2 eggs, lightly beaten with 2 tablespoons of water
2 jars of tomato sauce
2 cups Mozzarella cheese, grated
Fresh basil leaves (to garnish)
Olive oil (for frying)
Freshly cracked black pepper
Directions
1. Slice your eggplant into 1/2 thick circles and set aside.
2. In a bowl combine dry breadcrumbs and mixed Italian herbs, grated parmesan cheese, and pepper. Mix together to thoroughly combine your ingredients.
3. In a separate bowl whisk together your eggs and water.
4. Dip your eggplant in the egg mixture, remove excess and put into the crumb mixture until coated. Do this for each piece of your eggplant.
5. In a large frying pan, add enough oil to completely cover the bottom of your pan.
6. Heat the oil and then place your pieces of your eggplant into the hot oil. Cook for two minutes on each side (or until browned).
7. Remove finished pieces and set them aside.
8. Lightly spray a casserole dish and pour half a jar of your pasta sauce on the bottom. Use a spoon to spread the sauce and ensure the entire bottom of the pan is covered.
9. Place half of your eggplant circles on top of the sauce, spoon sauce over the top and a bit of mozzarella cheese. Add a second layer of eggplant and repeat.
10. Cook at 360 degrees for 20 to 25 minutes.
11. Top with fresh basil leafs before serving.
Pro tip: Keep your pan cleaner by spraying the bottom of the pan before adding your sauce. This will keep the cheese from sticking and make dish time a bit easier.
Source: cooktopcove
