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Eggplant Parmigiana
This is a nice “hearty” dish, delicious the day of and even better the day after. If you don’t have mozzarella cheese any sliced cheese will do.
Use the marinara sauce of your choice
2 large eggplants, sliced, not peeled
1 egg
2 tablespoons olive oil
1/2 cup milk
3/4 cup breadcrumbs
1/4 cup flour
1 cup mozzarella cheese, sliced
1/2 cup grated parmesan cheese
Olive oil for frying
Combine egg, oil and milk in one bowl. Combine breadcrumbs and flour in another bowl. Dip eggplant slices first in egg mixture and then in flour mixture. Fry in olive oil for about 2 minutes on each side. Drain on paper towels. In a greased 9 x 12 baking pan, layer the eggplant slices, sauce marinara, mozzarella cheese and parmesan cheese. Bake for 10-15 minutes at 450 (F) 230 (C). Cool slightly and serve with your favorite choice of macaroni, be it spaghetti, angel hair pasta, linguini, etc.
This is a nice “hearty” dish, delicious the day of and even better the day after. If you don’t have mozzarella cheese any sliced cheese will do.
Use the marinara sauce of your choice
2 large eggplants, sliced, not peeled
1 egg
2 tablespoons olive oil
1/2 cup milk
3/4 cup breadcrumbs
1/4 cup flour
1 cup mozzarella cheese, sliced
1/2 cup grated parmesan cheese
Olive oil for frying
Combine egg, oil and milk in one bowl. Combine breadcrumbs and flour in another bowl. Dip eggplant slices first in egg mixture and then in flour mixture. Fry in olive oil for about 2 minutes on each side. Drain on paper towels. In a greased 9 x 12 baking pan, layer the eggplant slices, sauce marinara, mozzarella cheese and parmesan cheese. Bake for 10-15 minutes at 450 (F) 230 (C). Cool slightly and serve with your favorite choice of macaroni, be it spaghetti, angel hair pasta, linguini, etc.