Ingredients
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2
-
-
-
2 1/2
-
8
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Easy Eggplant Aubergine Parmigiana, Use your favourite marinara sauce! This is so easy and good you’ll wonder why you avoided trying it. From “The Sopranos” The one hour of prep time includes 30 minutes of draining., Just got back from Italy and the chef had us baking the eggplant so the dish wouldn’t be so oily. We laid a thin layer of crumbs under each layer of the eggplant that gave it a slightly crispy texture. The dish was heavenly! A winner for sure and super easy!, This was my first time making anything with eggplant. The whole family loved it…. even my young kids who can be picky at times.
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Steps
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1
Done
|
Trim the Eggplants and Cut Them Into 1/4 Inch Thick Slices. |
|
2
Done
|
Layer the Slices in a Colander, Sprinkling Each Layer With Salt. |
|
3
Done
|
Let Drain For 30 Minutes. |
|
4
Done
|
Rinse the Eggplant and Pat Dry. |
|
5
Done
|
Pour About 1/2 Inch Oil a Large Deep Skillet and Heat Over Medium Heat. |
|
6
Done
|
Fry the Slices, in a Single Layer, Turning Once, Until Browned on Both Sides. |
|
7
Done
|
Drain on Paper Towels. |
|
8
Done
|
Preheat the Oven to 350. |
|
9
Done
|
Spread a Thin Layer of Tomato Sauce in a Shallow Baking Dish. |
|
10
Done
|
Make a Layer of Eggplant Slices, Overlapping Them Slightly. |
