Eggplant Parmigiana
By
Megan Todd
@Megan213
1
Ingredients
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1-2medium eggplants
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2 1/2 citalian bread crumbs
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1/2 cparmigiano-reggiano, grated cheese
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1 tspkosher salt
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1 tspfresh cracked pepper
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3 call purpose flour
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6eggs, beaten
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1/4 cwater
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2 cmozzarella cheese
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·pasta sauce of your choice
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1 stick stickbutter
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1/2 colive oil
How to Make Eggplant Parmigiana
- Preheat oven to 325 degrees. Spray large cookie sheet with canola oil, set aside.
- Have 3 shallow dishes for dredging. Add flour to one bowl, eggs and water to another (mix well), and Italian seasoned bread crumbs and Parmesan/reggiano cheese, & kosher salt in the third bowl.
- Clean eggplant, slice off ends. Cut slices in 1/4 slices (thicker if you prefer). Dredge eggplant through flour, dip in egg mixture, then in breadcrumb mixture, coat well.
Some people prefer no skin as well, so you can remove skin from eggplant if you so chose. I leave it on. - In large skillet add olive oil, & butter to, heat Over medium heat. Add coated eggplant and cook until slightly browned on each side, about 2-3 minutes each side. Transfer to casserole dish. Bake for 40-45 minutes uncovered.
- Prepare sauce, whether your favorite Italian sauce, or look for my homemade Italian sauce. In my recipes. After 40 minutes, remove eggplant from oven.... top with mozzarella cheese, cook another 5 minutes or until cheese is melted. Remove from oven and top with sauce. Serve with hour favorite pasta and homemade Italian bread!