jacklyn's parmigiana di melanzani
This is a recipe for Eggplant Parmesan that has been in my family for years...my mother always prepared it at the end of summer and we were always excited!It is rich and wonderful and I have added different twists to make it my own. Please try it and LOVE it!!
prep time
45 Min
cook time
40 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 large eggplant, peeled and sliced to 1/8"
- 3 tablespoons olive oil and a tbsp. of butter
- 2 small eggs, for dipping the eggplant slices
- 1 cup italian bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup grated pecorino ramono cheese
- - your own or fave spaghetti sauce
- 1 cup shredded mozzerella
- 1/2 pound tiny pasta ie: shells (optional)
How To Make jacklyn's parmigiana di melanzani
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Step 1Dip eggplant slices in egg and then breadcrumbs. Saute each side in olive oil/butter. Lay on paper towels to absorb excess oil. Boil pasta to aldente if using pasta. Put about a half cup of sauce in bottom of baking dish and cover with eggplant slices. Sprinkle with different cheeses and then a small thin layer of tiny pasta. Repeat cheeses and then repeat layers, starting with eggplant slices. Finish with sauce and cheeses. The original Eggplant Parm did not include pasta. That is one of my variations that we love..... -
Step 2Bake at 350 degrees for 40 minutes or until cheese is light brown and very bubbly! ENJOY!!
- 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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