Ingredients
-
1
-
2
-
1
-
1/2
-
1 1/2
-
-
-
1
-
2
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Parmesan,this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it’s up to you. i have added meat to my spaghetti sauce before, but that really isn’t necessary either because the eggplant is a meat substitute.,Ima newbie (and an old one, too). Whats aubergine? Seems to me that my 8 slices would more than fill the bottom of a 9x 13 pan… can you layer this like 1: sauce/eggplant/cheese 2. sauce/eggplant/cheese?,This is the same as my recipe except I don’t fry the eggplant. I brush a sheet pan with a little bit of oil, arrange the coated eggplant so they don’t touch. Then bake them in the oven at 375 for 20 to 25 minutes until the bottoms are browned. Then flip them over and back again for 20 to 25 minutes. They are crispy like pan fried but not as much oil.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Mix Egg and Milk Together in Bowl, Blend. |
|
3
Done
|
Heat Olive Oil in Med Frying Pan. |
|
4
Done
|
Dip Eggplant Slices Into Egg/Milk Mixture. |
|
5
Done
|
Dip Eggplant Into Breadcrumbs. |
|
6
Done
|
Place 4 Slices at a Time, Into Olive Oil in Frying Pan. |
|
7
Done
|
Fry Eggplant on Each Side, Until Each Side Is Golden Brown (you Want Them Crispy, not Mushy). |
|
8
Done
|
Remove Eggplant from Skillet, and Place on Paper Towels to Drain Excess Oil. |
|
9
Done
|
Repeat Dipping and Frying Proces With Other 4 Eggplant Slices. |
|
10
Done
|
Place 1/2 Cup Spaghetti Sauce Into 9x13 Casserole Dish. |
