Eggplant Parmigiana
Eggplant Parmigiana Ingredients
2 cups fresh breadcrumbs
1/2 cups grated Romano or parmesan cheese
Coarse salt and freshly ground pepper
1 cup flour
4 large eggs
2 large eggplants, sliced into 1/4" thick slices
1/4 cup evooo
3 cups grated mozzarella
3/4 cups grated Romano or parmesan cheese
Eggplant preparation
Bread and fry egg plant. Combine breadcrumbs, Romano cheese, salt and pepper. After frying eggplant, let stand for 30 minutes.
Preheat oven to 375º. In 9" x 13" baking dish, put 1/2 cup of marinara sauce in bottom; arrange eggplant on top. Top with 1 cup of sauce. Sprinkle with 1 cup mozzarella and 1/4 cup of Romano. Repeat layers twice. Cover with foil and bake until bubbling–about 30 minutes. Uncover and bake until cheese melts.
2 cups fresh breadcrumbs
1/2 cups grated Romano or parmesan cheese
Coarse salt and freshly ground pepper
1 cup flour
4 large eggs
2 large eggplants, sliced into 1/4" thick slices
1/4 cup evooo
3 cups grated mozzarella
3/4 cups grated Romano or parmesan cheese
Eggplant preparation
Bread and fry egg plant. Combine breadcrumbs, Romano cheese, salt and pepper. After frying eggplant, let stand for 30 minutes.
Preheat oven to 375º. In 9" x 13" baking dish, put 1/2 cup of marinara sauce in bottom; arrange eggplant on top. Top with 1 cup of sauce. Sprinkle with 1 cup mozzarella and 1/4 cup of Romano. Repeat layers twice. Cover with foil and bake until bubbling–about 30 minutes. Uncover and bake until cheese melts.