Eggplant Parmigiana
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Eggplant Parmigiana
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A quick and easy recipe for eggplant Parmigiana, also know as eggplant parmesan.
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Ingredients
- 2 large eggplant sliced into ¼ inch rounds
- 1 cup all-purpose flour
- 2 egg 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 basil chopped, fresh
- salt to taste
- black pepper to taste
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!
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