eggplant parmesan by eddie
(5 ratings)
Kiss the cook for making this EGGPLANT PARMESAN. This is one of the best vegetable dish MOM used to make.
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(5 ratings)
yield
serving(s)
prep time
20 Min
cook time
30 Min
method
Convection Oven
Ingredients For eggplant parmesan by eddie
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1 lgeggplant about 1 1/2 pound
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3eggs beaten
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1 1/2 cbread crumbs
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1 colive oil or vegetable oil
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2 tsporegano
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2 tspsalt
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1/2 lbsliced mazzarella cheese
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32 oz. cantomato sauce
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1/2 cgrated parmesan cheese
How To Make eggplant parmesan by eddie
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1Preheat oven to 350 degrees. Lightly grease a 9 by 9 by 1 3/4 inch pan. Cut eggplant crosswise i 1/4 inch slices.
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2Dip into beaten egg ,then bread crumbs coating completely, heat oil in skillet. Saute eggplant until golden brown. About 2 minutes on each side.
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3In a baking dish, Layer in order. Half the eggplant, 1 teaspoon oragano, 1 teaspoon salt , half the mozzarella cheese slices, half the tomato sauce and parmesan cheese. Repeat these layers.
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4Bake uncovered 25 to 30 minutes until cheese is melted and eggplant is tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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