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Eggplant Parmesan
A simple and delicious dish that everyone will enjoy.
Difficulty: Easy
Cuisine
Italian
Keyword
Misc.
Method
Oven
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Salt Water Soak
20
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Equipment
Large, rimmed baking pan
2 Medium Mixing Bowl
Egg Wash & Crumbs
INGREDIENTS
1
Lg.
Eggplant
-
Peeled and Sliced
2
Eggs
1
cup
Garlic Bread Crumbs
cup
Parmesan Cheese
-
Freshly Grated
1
cup
Mozzarella Cheese
-
Finely Shreaded
1
can
Italian Tomato Sauce
2
Tbsp.
Butter
Salt and Pepper
INSTRUCTIONS
Preheat oven to 375°F.
Peel and slice the eggplant into 3/4" thick slices.
Soak the slices in salt water for 20 minutes
to stop the absorption of butter fats and remove the bitterness of the eggplant.
Coat a rimmed baking pan with melted butter.
Whip eggs together with salt and pepper to make an egg wash.
Dredge the slices, first in the egg wash and then in the bread crumbs. Place them on the buttered baking pan.
Bake for 20 minutes.
Flip the slices and smuther with tomato sauce.
Bake for another 20 minutes.
Remove pan from the oven and spread a thick layer of parmesan cheese over the slices.
Top each slice with mozzarella cheese and return to the oven until the cheese is melted.
About 10 minutes.
Do not let the cheese burn.
Enjoy.
Notes
Use your favorite flavor of Italian Tomato Sauce.
Photo and recipe supplied by
Joe Krug
of Braddock, Pa.
Copyright © 2021 - 2022 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved