Fried Eggplant Parmigiana
Rating:
☆☆☆☆☆ 0 votes0
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Serves:
6-8
Prep:
1 Hr 15 Min
Cook:
40 Min
Method:
Deep Fry
Ingredients
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1large eggplant
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2 cbread crumbs, italian seasoning
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4eggs, medium
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1/4 cmilk
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2 1/2 ccanola oil or olive oil
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2 jar(s)spaghetti sauce
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1/2 cparmesan cheese
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1 cmozzarella cheese
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1/2 cricotta cheese
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1 boxlinguine pasta
How to Make Fried Eggplant Parmigiana
- Wash & dry eggplant. Slice eggplant into 1/2 inch slices. Put aside.
- Pour 1 cup of bread crumbs into a pie dish. (reserve the other cup for later if you need more bread crumbs)
- In another pie dish, crack 3 eggs and add milk and whisk together. Add pepper if desired.
- In a large, deep frying pan pour oil and heat on medium high.
- While oil is heating, take eggplant(individually)and Dip into egg mixture then into the bread crumbs, Coating both sides. Depending on the size of you pan, Place 4 slices at a time to fry, 4 minutes on each side or until golden brown. In the mean time,on a large plate, place paper towels for the eggplant to drain on once it is fried.Continue until all eggplant is used.
- Once eggplant has been fried, place in an 13x9 baking dish, layering with spaghetti sauce,until all eggplant is layered in the dish and sauce is used.
- Once the eggplant and sauce are in the dish, sprinkle the parmasan and mozzarella cheeses over the eggplant/sauce.
- Cover with foil and bake in oven at 350F for 30-40 minutes or until heated thoroughly.
- While the Eggplant is baking...in a large pot boil water for linguini, follow instructions on pasta box.
- Serve Eggplant atop of the linguini with a dollop of ricotta cheese. Sprinkle with extra parm/mozzarella if desired. Enjoy!
