Eggplant Parmesan Recipe - Cooking Index
Eggplant Parmesan Recipe - Cooking Index
| 1/4 cup | 59ml | Oil - (to 1/2 cup) - for cooking |
| 1 cup | 198g / 7oz | Eggplant - cut into 1/4" slices, (large) |
| And salted | ||
| 1 | Egg - (to 2) - beaten (large) | |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 1/2 cups | 355ml | My Marinara - (see recipe) |
| 3/4 cup | 109g / 3.8oz | Grated Parmesan cheese |
| 1/2 cup | 73g / 2.6oz | Diced mozzarella cheese |
Preheat the oven to 375 degrees. Using about 2 tablespoons of the oil, grease a baking dish. Heat the remainder of the oil in a frying pan.
Dip the eggplant slices in the beaten egg and then coat them on both sides with the flour. Fry the slices until they are brown. Place the cooked slices on paper towels to absorb any excess oil.
In the baking dish, place a layer of eggplant slices, about 1/4 cup of My Marinara, half of the Parmesan, and 1/4 cup of the mozzarella. Cover with another 1/4 cup of the sauce, another layer of eggplant, and top it off with the remaining cheese and sauce. (I usually only make 2 layers.)
Bake about 40 minutes. It's great either hot or cold.
This recipe yields 4 servings.
Source:
CHEF DU JOUR - (Show # DJ-9197) - from the TV FOOD NETWORK
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