Eggplant Parmigiana
2 eggplants
Salt
Olive oil
3-4 cups sauce
Fresh mozzarella, thinly sliced
½ cup grated Parmigiano-Reggiano
1 cup Italian breadcrumbs
2-3 eggs, beaten
1 cup flour
Preheat oven to 350 degrees F.
Trim eggplants and slice into ¼-inch thick slices. Layer in colanders, sprinkling with salt. Let drain for 20-30 minutes.
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.
Remove from oven. Pour sauce over the eggplant. Layer mozzarella on top. Place back in oven and bake for 30 minutes.
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- Recipe byBrittany Bixler
- Viewed 17 times
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