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Recipe: Eggplant Parmigiana
1 large eggplant
1/4 cup flour
4 tbsps olive or vegetable oil
1/4 cup dry bread crumbs
1/2 cup grated parmesan
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
15 oz can tomato sauce
8 - 10 slices Mozzarella cheese
Preheat oven to 325 degrees
- Peel the eggplant and cut into 1/4 inch slices.
- Pour boiling water over them, let soak 5 mins; drain and dry.
- Dip in the flour.
- Heat 2 tbsps oil in skillet, brown eggplant on both sides.
- Mix together bread crumbs, Parmesan cheese, salt, pepper and garlic powder.
- In shallow baking dish, arrange layers of the eggplant, bread crumb mixture and tomato sauce.
- Sprinkle with remaining oil.
- Arrange the Mozzarella cheese on top.
- Bake for 25 mins.
Servings: 4 - 6 |
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