EGGPLANT PARMESAN

EGGPLANT PARMESAN made with Flour or Breadcrumb coating, fried and baked with Mozzarella 

EGGPLANT PARMESAN RECIPE

 

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Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

 

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INGREDIENTS:

1 Eggplant, sliced 2 inches or so thick
3-4 or more Eggs
Flour (or Breadcrumbs)
Oil for frying (about 1 inch deep in saute pan)
Spaghetti Sauce
Grated Mozzarella Cheese

DIRECTIONS:

Slice the Eggplant, and sprinkle a bit of Salt over both sides to prevent browning. Dredge in Flour, then Eggs, then Flour again. 

 

 

If you want, you can use Breadcrumbs in lieu of Flour. Plate Eggplant and slowly get your Oil hot for frying, but not TOO hot, maybe on medium flame or so. You don't want the Oil to splatter when frying, if so, lower heat immediately. Have some paper towels handy. Fry on both sides till golden brown, carefully remove and drain on paper towels.

 

 

 

Pour a bit of Spaghetti sauce on bottom of baking pan, put Eggplant on top. Then top with a bit more sauce and some Cheese. 

Bake 350*F until Cheese is melted, about 10-15 minutes or so. Plate and serve. Goes good with a side of Pasta in Alfredo Sauce. You can refrigerate fried slices for a couple of days, but do not freeze fried or baked slices.
 

EGGPLANT PARMESAN RECIPE

 

 

Full Page with pix  
Full Page NO pix
4 x 6
3 x 5

EGGPLANT PARMESAN made with Flour or Breadcrumb coating, fried and baked with Mozzarella RECIPE HERE

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!