Eggplant Parmesan (version XXXIII)

Eggplant Parmigiana

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1 medium eggplant, cut into 1/2-inch rounds
1/2 cup flour
1 egg, lightly beaten
1-1/4 cups seasoned dry bread crumbs
1 clove garlic, thinly sliced
1/2 cup olive oil
3 cups marinara sauce, heated
1/2 cup fresh basil leaves, thinly sliced
salt and pepper
3/4 cup grated parmesan cheese
1/2 pound mozzarella, thinly sliced

Dip eggplant rounds in the flour, the egg and then in the bread crumbs and transfer to a sheet pan and arrange in a single layer.

In a skillet heat 1/4-inch of olive oil and cook eggplant in batches, adding more olive oil to pan when necessary, until golden brown on both sides. Transfer cooked eggplant to paper towel-lined sheet pan to drain and season with salt and pepper.

Spread warm marinara sauce in bottom of baking dish and alternate layers of eggplant, marinara sauce, basil, salt and pepper, grated Parmesan cheese and mozzarella slices, ending with the mozzarella on top. Bake in a preheated 350 F oven, uncovered, for 30 minutes until bubbly.

Yield: 4 serving

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