Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 45 min
Yield: servings: 6
Ingredients: 2 cans (28 ounces each) whole peeled tomatoes; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices; 1 cup all-purpose flour; 3 eggs, lightly beaten; 1 cup plain dried breadcrumbs; Vegetable oil, for frying; 1/2 cup grated Parmesan; 1/2 pound whole fresh mozzarella, cut into large chunks

Eggplant Parmesan was pinched from <a href="http://www.marthastewart.com/336836/eggplant-parmesan" target="_blank">www.marthastewart.com.</a>

"This Italian-American classic doesn't have to be heavy. We kept the breadcrumb coating light and delicate so that the eggplant's flavor can shine...."

INGREDIENTS

•

2 cans (28 ounces each) whole peeled tomatoes

•

2 tablespoons extra-virgin olive oil

•

Coarse salt and ground pepper

•

2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices

•

1 cup all-purpose flour

•

3 eggs, lightly beaten

•

1 cup plain dried breadcrumbs

•

Vegetable oil, for frying

•

1/2 cup grated Parmesan

•

1/2 pound whole fresh mozzarella, cut into large chunks

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes