Eggplant parmesan

1 piace 0 commenti Ricetta di Elaine Crawford Daguanno

Ingredienti per 10 servings

2 eggplant thinly sliced-(Your choice to peel or not)
3 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups of tomato sauce, divided
1 (16oz) pkg mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 tsp dried basil

60 min · Facile

Preparazione

1. 1. Preheat oven to 350F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9" x 13" baking dish spread tomato sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella cheese and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes or until golden brown.

2. Tip: This recipe tastes better if baked twice, for another 45 min. I usually make a day before and bake a second time before serving.
I bake the eggplant slices for 8-10 min each side.
If making to freeze: peel the eggplant first. The skin does not freeze well (bitter taste).

contorni, vegetable October 19, 2012 03:37

Autore: Allrecipes.com