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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Wash and peel egg plant. Salt and let sit for 30 minutes. Drain and rinse. Slice.
2
Set up dredging station, flour, eggs, and Italian bread crumbs.
3
Dip egg plant in flour, then egg, and then Italian bread crumbs.
4
Melt butter in sauté pan and brown egg plant on both sides transfer to sprayed casserole dish ( I use 9x10 cake pan)
5
Pour Rotini chilies and tomatoes over egg plant, sprinkle parmesan cheese over tomatoes and egg plant.
6
Bake 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