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Eggplant Parmigiano

Submitted By: Hanan Brailowski - Canada

Mediterranean Cuisine

Eggplant Parmigiano looks so delicious recipe. It's a little different than moussaka because there is no bashamel sauce and it's meatless

TIMING

• PREP TIME : [0] Min
• COOK TIME : [0] Min
• READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

• 2 large eggplants
• Tomato sauce
• Mixed flour and bread crumbs
• 2 eggs
• Sliced mozzarella cheese
• 1 cup grated parmesan cheese
• Oilve oil

PREPARATION

1. Slice eggplant and sprinkle with salt, let stand for 30 minutes. This will release some of its moisture before cooking.
2. Wash and drain the eggplant on paper towels. dregge the eggplant with the flour and crumbs mix and then in beaten eggs. fry the eggplant in hot oil till golden brown on both sides and drain on paper towels.
3. In a baking dish, spread 1 cup of tomato sauce then a layer of the eggplant, then top with the mozzerela and parmesan cheese. repeat the layers and top with cheese. Bake in a preheated oven 350 F for 30 minutes. Allow to rest at room temprature for 10 min before serving.

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