Ingredients
-
1
-
2
-
1 1/2
-
1/4
-
3
-
1/2
-
1/3
-
-
-
-
-
-
-
-
Directions
Easy Eggplant Parmesan, I love Eggplant Parm and this is one of the easiest and tastiest recipes I have ever found for it., First time fixing eggplant parm and this was to die for. between me and my boyfriend there were zero leftovers, even with a side of spaghetti. First use flour, then egg, then breadcrumbs, back into the egg, breadcrumbs again. Also I had 2 whole cups of breadcrumbs leftover, so maybe use less or add more as you go along so you dont waste anything. did 2 layers of eggplant with sauce, 1/3 cup Romano cheese 1/3 parmesan, 1/3 mozzarella in between and on top, then half a pound of mozzarella all over. it was perfection and I will use this recipe forever., This recipe is not only easy to prepare, you’d have thought you travelled to Tuscany and back! Amazing marriage of flavors yet leaving the prominent taste of the eggplant. We limited our prep to just soaking in milk & dismissed the salt treatment. U.N.B.E.L.I.E.V.A.B.L.Y. delicious-and easy! WOW!
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Steps
|
1
Done
|
Arrange a Layer of Eggplant Slices in a Colander. Sprinkle Generously With Salt. Continue Layering and Salting All Eggplant Slices. Let Stand 30 Minutes. Rinse and Pat Dry. Dip Each Eggplant Slice in Beaten Egg, and Dredge With Breadcrumbs. |
|
2
Done
|
Heat Oil in a Heavy Skillet. Over Medium High Heat Fry Eggplant in Hot Oil About 2 Minutes Per Side Until Golden. Drain on Absorbent Paper. |
|
3
Done
|
Preheat Oven to Temperature 350f Arrange Half the Eggplant Slices in the Bottom of Baking Dish Sprayed Lightly With Nonstick Spray. Spread Half the Sauce Over Top. Sprinkle With Half the Mozzarella and Half the Parmesan. Repeat Layers. |
|
4
Done
|
Bake 20-25 Minutes or Until Mixture Is Bubbly. |
