egg plant parmesan (my way)

Name: Egg Plant Parmesan (My Way)
Prep time: 35 min
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium egg plant ( cut in thick slices); 3 large eggs (beat); 2 cup(s) italian bread crumbs; 1 cup(s) flour; 1 can(s) roteli chilies and tomatoes; 1 cup(s) parmesan cheese; 1/2 to 1 cup(s) butter

(1 RATING)

29 Pinches 2 Photos

Linda Smith

Oelwein, IA

Updated on Aug 28, 2015

Came up with this recipe after eating out one day at my favorite Italian restaurant, my daughter and I both loved it so I did my best to come up with something that tasted close.

Rate

prep time 35 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 medium egg plant ( cut in thick slices)
3 large eggs (beat)
2 cups italian bread crumbs
1 cup flour
1 can roteli chilies and tomatoes
1 cup parmesan cheese
1/2 to 1 cups butter

How To Make egg plant parmesan (my way)

Step 1

Wash and peel egg plant. Salt and let sit for 30 minutes. Drain and rinse. Slice.

Step 2

Set up dredging station, flour, eggs, and Italian bread crumbs.
Step 3

Dip egg plant in flour, then egg, and then Italian bread crumbs.
Step 4

Melt butter in sauté pan and brown egg plant on both sides transfer to sprayed casserole dish ( I use 9x10 cake pan)
Step 5

Pour Rotini chilies and tomatoes over egg plant, sprinkle parmesan cheese over tomatoes and egg plant.
Step 6

Bake in 350 0ven for about 40 minutes. (serve with a side of spaghetti and sauce)
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