Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 4 people
Ingredients: 2 large eggplants; 1 cup all-purpose flour; 2 eggs; 2 cups breadcrumbs; ½ cup vegetable oil; 1 cup Parmesan Cheese; 2 cups tomato sauce; 1 cup mozzarella cheese; 2 tablespoons fresh basil; salt and pepper

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Servings
4 people
Course
Main Course
Cuisine
Italian

Eggplant Parmigiana

Iris Warren

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A quick and easy recipe for eggplant Parmigiana, also know as eggplant parmesan.

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Ingredients

Servings

2 large eggplants sliced into ¼ inch rounds
1 cup all-purpose flour
2 eggs beaten
2 cups breadcrumbs
½ cup vegetable oil
1 cup Parmesan Cheese freshly grated
2 cups tomato sauce
1 cup mozzarella cheese shredded
2 tablespoons fresh basil chopped
salt and pepper to taste

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Instructions

Preheat your oven to 350°F (180°C).
In a shallow dish, combine the flour, beaten eggs, and breadcrumbs.
Season the eggplant slices with salt and pepper. Dip each slice into the flour mixture, coating both sides. Shake off any excess.
Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the coated eggplant slices to the skillet and cook for 2-3 minutes on each side, or until they are golden brown.
Transfer the cooked eggplant slices to a paper towel-lined plate to drain any excess oil.
In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top of the sauce. Sprinkle the eggplant with grated Parmesan cheese and shredded mozzarella cheese.
Repeat the layering process until all of the eggplant, tomato sauce, and cheese have been used up, making sure to end with a layer of cheese on top.
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the finished eggplant parmesan with fresh basil, and serve hot. Enjoy!