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Italian: Eggplant Parmesan -

Eggplant Parmesan

Recipe Ingredients:

3eggs, slightly beaten
little bit of half & half
1 1/2cupbreadcrumbs (unseasoned)
1/3cupparmesan-reggiano cheese
1pkg(16oz) mozzarella cheese
1/4tspfresh ground pepper
3Tbspolive oil
marinara sauce

Recipe Instructions:

1.   Peel eggplants and slice into inch slices. Score slices, one direction on one side, the other direction on the other side. Salt and place in colander for 1 hour with salad plate and weight on top (bowl with water). Rinse salt off of eggplant and dry with paper towels.
2.   Combine 3 eggs, a little bit of half & half, fresh ground pepper in a bowl and beat.
3.   Pour breadcrumb Parmesan mixture into another bowl.
4.   Heat large skillet on medium heat (5). Add 3 tablespoons olive oil.
5.   Dip slice of eggplant in egg/milk mixture then breadcrumbs, and fry in pan to lightly brown. Remove from fry pan onto paper towels. Replenish olive oil after each batch.
6.   Put layer of Marinara sauce in 9x13 pan and sprinkle with Parmesan - Reggiano cheese. Repeat procedure until all eggplant is used up.
7.   Top with grated Mozzarella and cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake an additional 10 minutes. Allow 2 hours total preparation and cooking time.
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