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EGGPLANT - Eggplant Parmesan
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Eggplant Parmesan Recipe courtesy Papa Perrone (5 Stars) | |
| 2 | eggplants, peeled lengthwise in alternating stripes |
| 4 | eggs |
| 2 cups | breadcrumbs |
| 1/2 cup | oil mixture, (1/4 cup olive oil and 1/4 cup vegetable oil) |
| 1 pound | mozzarella cheese, shredded |
| 2 cups | tomato sauce |
Preheat the oven to 375 degrees Fahrenheit.
Cut the eggplants into thin circles. Beat the eggs in one bowl, and pour the breadcrumbs into another. Dip the eggplant circles first into the eggs and then into the breadcrumbs to coat.
Heat the oil mixture in a pan, making sure the bottom is completely coated. Fry the eggplant circles flat in the pan until both sides are brown. Add more oil to the pan as necessary.
Lay 6 fried eggplant circles flat along the bottom of a deep baking dish, and then layer with the mozzarella and tomato sauce until the tray is full or all of the eggplant has been used. Top with a final layer of cheese. Bake until the mozzarella is completely melted and hot, 20 to 25 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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