Tuesday, August 4, 2009

Quick & Easy Eggplant Parmigiana

This recipe is starting s little different. It is showing in pictures the step by step of making eggplant parmigiana. Enjoy!

Our dinner last night was Eggplant Parmigiana with spaghetti. So I thought I would share a new recipe I tried.

2 firm eggplants
3 eggs and 1/4 cup water or 3/4 cup egg whites, beaten
1/2 tsp salt (optional)
1/4 c fresh or dried parsley
1/2 tsp ground pepper
1 tbsp dried basil
1/3 c parmigiana (Parmesan) cheese, grated
3 large cloves garlic, crushed or minced
2 c plain bread crumbs
vegetable oil for frying
Three 8-ounce cans tomato sauce (or use your own homemade sauce)
1 c parmigiana (Parmesan) cheese, grated

Pare and slice eggplants into 1/4-inch rounds. Dip slices into beaten eggs seasoned with salt, pepper, parsley, basil, garlic and 1/3 cup parmigiana cheese, then into bread crumbs. Fry in hot vegetable oil on both sides until golden brown. Drain on absorbent paper towels. In an ovenproof 2-quart baking dish, pour one can tomato sauce on bottom. Place 1/3 eggplant slices on sauce, then sprinkle with 1/3 cup parmigiana cheese. Repeat layers, ending with tomato sauce and cheese. Bake in a 350-degree oven for 20 to 25 minutes.

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