Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 medium black bell or Italian eggplant; 1/2 cup all-purpose flour; 1 1/2 cups breadcrumbs; 3 cups marinara sauce; 3 eggs; 1 tablespoon dried oregano; 1/2 cup Parmesan Cheese; 1 1/2 cup shredded Mozzarella cheese; 1 cup shredded sharp cheddar cheese; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper; 3 cups cooking oil; 1 tablespoon olive oil

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Course
Lunch, Others
Cuisine
Vegetarian

Eggplant Parmigiana

Travis Ellis

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 medium black bell or Italian eggplant sliced crosswise into half an inch thickness
1/2 cup all-purpose flour
1 1/2 cups breadcrumbs
3 cups marinara sauce
3 eggs beaten
1 tablespoon dried oregano
1/2 cup Parmesan Cheese grated
1 1/2 cup shredded Mozzarella cheese
1 cup shredded sharp cheddar cheese
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups cooking oil vegetable oil or canola oil
1 tablespoon olive oil

Add to Shopping List

Instructions

Combine salt, pepper, Parmesan cheese, oregano, and breadcrumbs in a bowl. Mix well and set aside.
Lightly season the eggplant with salt. Let it stay for 15 minutes.Juices from the eggplant will be released during this process. Pat the eggplants dry using paper towels.
Heat the cooking oil in a deep pot.
Dredge the eggplant slices in flour and then dip in the beaten egg .Roll the eggplants right away on the breadcrumbs and Parmesan cheese mixture. Make sure that every side is properly coated.
Deep fry the eggplant until the color turns golden brown (about 2 to 3 minutes). Remove from the pot and place in a plate lined with paper towel to absorb the oil.
Preheat oven to 375 degrees Fahrenheit.
Grease a baking pan with olive oil. Spread 1 cup of Marinara sauce in the bottom. Arrange a batch of fried eggplants as the primary layer. Sprinkle with some cheddar and Mozzarella cheese.
Top with Marinara sauce and then arrange the second layer on top of the sauce. Sprinkle cheese and spread some marinara sauce on top.Do this until all the eggplants are consumed. Finally top with marinara sauce and cheese and then bake for 30 minutes.
Remove from the oven. Serve with breadsticks or garlic bread.
Share and enjoy!