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Eggplant Parmigiana

Global.Platter's picture
Eggplant Parmigiana is an irresistible mouth-watering recipe. An easy to prepare baked recipe, Eggplant Parmigiana is a dish that you would surely love to try.
Ingredients
  Eggplant 1 Medium, sliced thick
  Flour 1 Cup (16 tbs)
  Egg 1 , beaten with some milk
  Milk 1 Teaspoon, for beating the egg
  Dried bread crumbs/Wheat germ / cracker meal 2 Cup (32 tbs), dried
  Olive oil 1 Teaspoon
  Swiss cheese/Mozzarella cheese 1⁄2 Pound, sliced
  Tomato paste 6 Ounce
  Wine To Taste (As Needed, White Or Red)
  Oregano 1 Pinch
  Garlic 1 Clove (5 gm)
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Wash the eggplant and, without peeling it, slice it about 3/4" thick.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Gourmet

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