🫙 From the Spice Rack
Eggplant Parmigiana
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes. Rem...
italianmaineasy
Ingredients8 items
Ingredients
- 350f. brown eggplant in 1/4−inch oil in a large skillet. drain
- 2eggs; lightly beaten
- 1−1/2 cup bread crumbs
- 1/2Teaspoonsalt
- 1/8Teaspoonpepper
- 1garlic cloves peeled and halved
- 3/4Cupolive oil
- 20Ouncetomatoes, canned
Directions
- 1
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper
- 2
Refrigerate 20 minutes
- 3
In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes
- 4
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper
- 5
Cover and simmer 30 minutes
- 6
Preheat oven to 350F
- 7
Brown eggplant in 1/4−inch oil in a large skillet
- 8
Drain on paper towels