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prep time
35 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups olive oil
- 1 - clove garlic, minced
- 1 - large onion, chopped
- 5 cups canned italian style tomatoes
- 1/2 teaspoon basil
- - salt and pepper to taste
- 1 cup flour
- 2 - eggs, beaten
- 1 cup milk
- 1 cup grated parmesan cheese
- 8 ounces mozzarella cheese, cut into thin slices
- 1/4 cup butter
- 2 - medium eggplants, cut in 1/4 slices
- 1-1/4 cup panko bread crumbs (optional)
How To Make eggplant parmesan
-
Step 1Heat 1/4 cup of oil in skillet. Saute garlic and onion until soft. Add tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally, 30 minutes.
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Step 2Make batter with flour, eggs and milk. Dip eggplant slices in it. Dip in Panko bread crumbs, if desired. Fry in remaining hot oil until just browned on both sides. Add more olive oil after each frying. Lightly coat the bottom of a 9 inch X 13 inch inch baking dish with sauce.
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Step 3Arrange alternate layers of eggplant, sauce and cheese in casserole. Sprinkle with salt and pepper. Dot with butter.
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Step 4Bake at 350 degrees for 35 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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