Ingredients
-
2
-
1
-
1
-
3
-
3/4
-
48
-
1
-
1/2
-
-
-
2
-
-
-
-
Directions
Awesome Eggplant Parmesean Casserole, Great Stuff for you eggplant parm lovers! My own creation The process takes awhile but worth the effort Great with a loaf of hot garlic bread and a simple green salad
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Remove Top and Bottom of Eggplant. |
|
2
Done
|
Slice Eggplant Lengthwise Into 3/4 Inch Slices. |
|
3
Done
|
Spread Slices Onto Large Platter and Salt and Pepper Both Sides. |
|
4
Done
|
in a Pie Plate Crack All Eggs and Add Milk and Some Salt and Pepper. |
|
5
Done
|
Beat Well and Set Aside. |
|
6
Done
|
in Another Pie Plate Combine Both Panko and Regular Breadcrumbs, Mixing Well to Combine. |
|
7
Done
|
Put About a Half Inch of Oil Into Large Skillet and Turn Onto Medium Heat Until a Wooden Spoons Tip Inserted in Oil Buubles. |
|
8
Done
|
Dip Eggplant Slices Into Egg Mixture Coating Both Sides Well, Allowing Excess to Drain Off. |
|
9
Done
|
Drredge Immediately Into Breadcrumbs, Pressing Well So It Adheres Well. |
|
10
Done
|
Fry Immediately in Small Batches So to not Overcrowd Skillet. |
|
11
Done
|
When Crispy on Both Sides Remove from Skillet to Paper Towel Lined Platter to Drain Excess Oil. |
|
12
Done
|
Preheat Oven to 350 Degrees. |
|
13
Done
|
Continue Frying Eggplants Until All Are Done. |
|
14
Done
|
in 13x9 Inch Glass Casserole Place 1/3 of Sauce. |
|
15
Done
|
Place a Single Layer of Eggplant Onto Sauce. |
