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Home > Vegetables > Eggplant
Eggplant Parmigiana
Serves: 6
Ingredients:
- 2 medium-sized eggplants, washed and cut into 1/2 in. (1 cm) slices
- 1/2 cup all-purpose flour
- 2 eggs, well beaten
- 1/2 cup bread crumbs
- 1 tsp dried oregano
- 6 Tbs olive oil
- 1 tsp salt, plus more for draining eggplant
- 1 tsp freshly ground black pepper
- 3 cups marinara sauce
- 1/2 cup freshly grated Parmesan cheese
- Thin slices of mozzarella or Parmesan cheese
Sprinkle the eggplant slices lightly with salt and place on paper towels
for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry the
eggplant slices, dust with flour, dip in beaten eggs, and cover with bread
crumb mixture. Heat the olive oil in a skillet over medium heat and saute
the eggplant slices until medium brown, about 5 minutes per side. Place a
thin coating of marinara sauce in the bottom of a baking pan large enough
to hold the eggplant in a single layer. Arrange the eggplant slices on the
sauce, sprinkle with the Parmesan, and place a slice of mozzarella or Swiss
cheese on top of each eggplant slice. Cover with the remaining marinara
sauce. Bake in a 325F (165C) oven for 20 to 25 minutes.
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