Eggplant Parmigiana
Ingredients 4 each eggplant, large 2 each eggs 1/3 cup water 3 tablespoon flour 1/3 cup bread crumbs, seasoned 1/2 cup parmesan cheese 1 each marinara sauce, 2 lb can 1 pound mozza...
Ingredients
- flour, approx
- egg, approx
- salt, approx
- oil, approx
- cheese, approx
- bread, approx
- water, approx
Directions
- 1
Ingredients 4 each eggplant, large 2 each eggs 1/3 cup water 3 tablespoon flour 1/3 cup bread crumbs, seasoned 1/2 cup parmesan cheese 1 eac
- 2
place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water
- 3
dry on paper towels
- 4
Mix egg with water and flour
- 5
Dip eggplant slices in mixture, drain slightly
- 6
Saute a few slices at a time quickly in hot olive oil
- 7
Combine seasoned bread crumbs with the parmesan cheese
- 8
In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of