Eggplant Parmesian

Patricia Kutchins

By
@Delisha

Not too hard to make. Delicious result!


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Serves:

6-8

Prep:

20 Min

Cook:

25 Min

Ingredients

1 medium
eggplant
3
eggs beaten
1/4 c
parmesian cheese grated
1/2 c
flour
1 1/4 c
panko breadcrumbs italian flavored
1 small
jar of tomato sauce
1 c
water
2 c
shredded cheddar cheese
3/4 c
olive oil

Directions Step-By-Step

1
1. Peel and slice the eggplant into thin slices
2
2. Lay the slices out on a cookie sheet
3
3. Sprinkle salt on the eggplant
4
4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
5
5. Beat the eggs with ¼ c parmesian cheese
6
6. Have 3 dishes ready – flour, egg mixture, bread crumbs
7
7. Rinse the eggplant quickly to remove some of the salt
8
8. Have glass casserole dish ready. Pour a little sauce on bottom.
9
9. Put ½ c olive oil in skillet and heat
10
10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs.
11
11. Fry them in skillet until brown
12
12. Layer them on the bottom of the casserole dish in single layer
13
13. Sprinkle shredded cheddar cheese over eggplant
14
14. Ladle sauce over the layer
15
15. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed
16
16. Pour sauce over top and more shredded cheese
17
17. Bake in 400 degree oven for about 25 minutes until bubbly.