Eggplant Parmesan Recipe

Eggplant Parmesan Recipe


Ingredients:
1 large eggplant, sliced into 1/4 – 1/2 thick slices
1 1/2 cups dry, unseasoned bread crumbs
1 cup (for breading), plus 1/4 cup (for topping) grated parmesan cheese
1 8 ounce bag shredded mozzarella cheese
1 tablespoon fresh parsley, minced
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Instructions:
  • Cut the eggplant into 1/4 – 1/2 thick slices and place on a cooling rack or paper towel. Sprinkle each side with a little salt to draw out the liquid and bitterness. Let air dry for at least 30 minutes. Press down with a paper towel when the 30 minutes is up to remove any remaining moisture.
  • Preheat the oven to 350° F. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs, on a pie plate and set aside. In a small bowl, whisk the eggs and water and set aside. On another plate, spread the flour.
  • Coat the eggplant with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs stick.
  • etc
  • etc

  • For Full Instruction: kitchenswagger.com

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