Eggplant Parmagiana
Eggplant Parmagiana is an moderately easy dinner. Made with 1 eggplant (about 1 to 2 lb.), 3 beaten eggs, 1 1/2 c. packaged dried bread crumbs, 3/4 c. olive oil and 1/2 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Peel eggplant and cut into 1/4-inch thick slices.
Dip each slice into beaten eggs, then crumbs.
Saute in hot olive oil until golden brown on both sides.
Place a layer of eggplant in a greased 2-quart casserole.
Sprinkle with 1/3 of the Parmesan cheese, oregano and basil.
Top with several slices of Mozzarella.
Then cover with 1 can of tomato sauce.
Repeat two more layers ending last layer of sauce topped with several slices of Mozzarella.
Bake in preheated 350Β° oven, uncovered, for 30 minutes.
π· Perfect Pairings
Complete your meal with these
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