Eggplant Parmigiana

Music by Air

Eggplant Parmigiana Serves 4

4-5 medium eggplants sliced in rounds
2 cups bread crumbs
1 cup mozzerella
1 cup grated cheese (pecorino romano)
2 eggs beaten
2 cups tomato sauce
2 cups frying oil
handful of fresh basil
salt to taste

- Heat the oil, dip the eggplants in egg, then bread crumb.
- Test a bread crumb, when it sizzles the oil is hot enough. Fry the eggplants until golden and sprinkle with salt
- Put some sauce on the bottom of a casserole dish and spread evenly.
- Add 1 layer of eggplant rounds, tomato sauce on top, then grated cheese, then small pieces of mozzerella.
- Repeat this process until you have no more eggplant left.
- Bake into a 350F oven for 40-45 minutes until the cheese is bubbling and golden. Serve and enjoy!

This dish is great when reheated as leftovers as well!

***refer to my Marinara sauce recipe for tomato sauce.

Category:

Howto & Style

Tags:

• eggplant
• parmigiana
• parmesean
• italian
• fried
• mozzerella
• baked
• casserole
• DIY
• cooking
• dinner
• party

[brittanyleeful]

@Missyplaymate3

Thanks!!! It came out great. I'll be eating it everyday for the next 3 days!

[brittanyleeful]

@lynnsrecipes

Thanks Lynn!

[brittanyleeful]

@key13lime Thanks so much!

[key13lime]

Looks delicious, nice job

[lynnsrecipes]

Looks awesome, Brittany.

[Missyplaymate3]

Looks good hmmm yummy