Recipes Eggplant parmesan

Recipes Eggplant parmesan

Recipes Eggplant parmesan

  1. eggplant and breading
  2. 2 large aubergine
  3. 3 large eggs
  4. 1/4 cup water
  5. 2 1/2 cup finely grated Italian breadcrumbs
  6. 2 cup flour
  7. 1 tsp salt
  8. cheeses
  9. 1/2 lb mozzarella cheese
  10. 2 tbsp Parmigano-Reggianocheese
  11. 1/2 cup grated parmesan cheese
  12. sauce
  13. 29 oz tomato sauce
  14. 1/4 cup basil
  15. 1 tsp whole leaf oregano
  16. 1/4 cup sugar
  17. 1/2 tsp crushed red pepper
  18. 1 tsp salt
  19. 1 tbsp granulated garlic powder
  20. oil to fry
  21. vegetable oil
  22. olive oil, extra virgin
  1. Preheat oven 375 Fahrenheit

  2. Mix your ingredients to sauce warmth let simmer covered 15 minutes stirring sometimes

  3. Peel and slice the eggplant about half an in . or 13 mm thick salt put into a zip lock bag put flour and shake till completely covered

  4. Beat the eggs add quarter cup water mix well put into a large bowl dip the aburgine coated with flour into eggwash then have breadcrumbs in a dish and shake excess eggwash off coating with bread crumbs

  5. Mix the oils with each other heat to fry when hot put the breadcrumb coated aubergine and fry till golden brown

  6. When done about a few minutes per side add to the pan add sauce the parmesan parmesan cheese add slice of mozzarella cheese upon top of each pice of aubergine

  7. Cook 15 to 20 minutes when the done sprinkle with Parmigano-Reggiano cheese

  8. Serve hope you enjoy

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