Egg Plant Parmesan (My Way)

Linda Smith

By
@Cookenwithlov

Came up with this recipe after eating out one day at my favorite Italian restaurant, my daughter and I both loved it so I did my best to come up with something that tasted close.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
35 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 medium
egg plant ( cut in thick slices)
3 large
eggs (beat)
2 c
italian bread crumbs
1 c
flour
1 can(s)
roteli chilies and tomatoes
1 c
parmesan cheese
1/2 to 1 c
butter

Step-By-Step

1Wash and peel egg plant. Salt and let sit for 30 minutes. Drain and rinse. Slice.

2Set up dredging station, flour, eggs, and Italian bread crumbs.

3Dip egg plant in flour, then egg, and then Italian bread crumbs.

4Melt butter in sauté pan and brown egg plant on both sides transfer to sprayed casserole dish ( I use 9x10 cake pan)

5Pour Rotini chilies and tomatoes over egg plant, sprinkle parmesan cheese over tomatoes and egg plant.

6Bake in 350 0ven for about 40 minutes. (serve with a side of spaghetti and sauce)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy