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Eggplant Parmigiana

Chef.Graeme.Wood's picture
Ingredients
  Eggplant 1 Large
  Milk 1⁄2 Cup (8 tbs)
  Wheat germ 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cheese 3 Cup (48 tbs), grated
  Cottage cheese 2 Cup (32 tbs)
  Sauce 2 1⁄2 Cup (40 tbs) (lasagna)
Directions

GETTING READY
1) Properly wash the eggplant and slice them into 1/4 in rounds.

MAKING
2) In a mixing bowl, mix the wheat germ with spices.
3) Firstly, dip the eggplant slices in milk and then in wheat germ mixture.
4) In a skillet, fry the coated eggplant until light brown in 1/4 in of oil.
5) On a paper towel, set the cooked eggplant.
6) In a separate bowl, combine the cottage cheese with 2 cups of grated cheese.
7) In shallow baking dish, spread 1/2 cup of lesagna sauce.
8) With a layer of browned eggplant, cover the sauce.
9) Over the eggplant, spread one layer of cheese mixture, 1/2 inch thick and repeat the process until all the ingredients are completely used.
10) Top it with the remainig 1 cup cheese.
11) In the oven, bake it at 350 degree for 45 minutes.

SERVING
12) Serve hot.
Here's an old favorite Italian-style meal you'll enjoy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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