Side Pannel
Eggplant Parmigiana
Ingredients List
- 2 Eggplants
- 1/2 c Flour
- 1 Eggs; slightly beaten (1 to
- -2)
- 1/2 ts Salt
- 1/2 ts Pepper
- 1 c Olive oil
- Grated Parmesan cheese
- 1 lb Mozzarella cheese; sliced
- -thin
- Tomato sauce or spaghetti
- -sauce
Directions
1. Pare eggplant; cut into very thin slices. Sprinkle each slice with salt;
pile slices on a plate and cover with a weight to draw out the juice; let
stand about 1 hour.
2. Flour eggplant slices and dip into beaten egg, seasoned with salt and
pepper.
3. Fry in olive oil until golden on both sides. Drain on paper towels.
4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle
with grated cheese and cover with a layer of Mozzarella cheese. Repeat
procedure until all eggplant is used, ending with Mozzarella cheese.
pile slices on a plate and cover with a weight to draw out the juice; let
stand about 1 hour.
2. Flour eggplant slices and dip into beaten egg, seasoned with salt and
pepper.
3. Fry in olive oil until golden on both sides. Drain on paper towels.
4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle
with grated cheese and cover with a layer of Mozzarella cheese. Repeat
procedure until all eggplant is used, ending with Mozzarella cheese.
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