Eggplant Parmigiana
Brittany Bixler
ingredients
- 2 eggplants
- Salt
- Olive oil
- 3-4 cups sauce
- Fresh mozzarella, thinly sliced
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup Italian breadcrumbs
- 2-3 eggs, beaten
- 1 cup flour
directions
- 1
Preheat oven to 350 degrees F.
- 2
Trim eggplants and slice into 1/4-inch thick slices. Layer in colanders, sprinkling with salt. Let drain for 20-30 minutes.
- 3
Rinse eggplant and pat dry. Dredge in flour, egg, and breadcrumb mixture. Line baking dishes with eggplant. Drizzle olive oil on top. Bake for 10-20 minutes, flip and bake for an additional 10-20 minutes until browned on both sides.
- 4
Remove from oven. Pour sauce over the eggplant. Layer mozzarella on top. Place back in oven and bake for 30 minutes.
Source: Brittany Bixler
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