Eggplant Parmigiana
Eggplant Parmigiana is an impressive Italian dinner you can prepare in about 1 hour 18 minutes. Made with large eggplant (2 lb.), eggs, slightly beaten, . water, . salt and c. flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Peel eggplant and cut into 1/3-inch slices.
Mix water, eggs and salt.
Dip eggplant in flour, then in eggs, then in bread crumbs.
Heat 1/4 cup olive oil in large skillet over moderate heat.
Cook eggplant until lightly browned on both sides.
Add remaining olive oil as needed.
Drain on paper towels.
π· Perfect Pairings
Complete your meal with these
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