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Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love. Eggplant slices are given a cheesy crumb coating, then shallow fried and topped with tomato pasta sauce and cheese. Baked until hot and bubbling, this fabulous dish is best served with a side salad or some steamed mixed vegetables - give it a go!
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INGREDIENT LIST:
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2 Large Eggplant
3/4 Cup of Dry Breadcrumbs
1 Cup of Finely Grated Parmesan Cheese
2 Teaspoons of Mixed Dried Italian Herbs
2 Eggs (lightly beaten with 2 tablespoons of water)
2 x 500g Jars of Tomato Pasta Sauce
2 Cups of Grated Mozzarella Cheese
Fresh Basil Leaves (to garnish)
Olive Oil (for frying)
Freshly Cracked Black Pepper
Preparation Time: About 25 minutes
Cooking Time: About 25 minutes
SERVES 6
All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my website: http://www.onepotchefshow.com/measure...
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.
Eggplant Parmigiana | One Pot Chef ─ OnePotChefShow
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