Eggplant Parmesan
Thin
slices of eggplant are lightly fried in a crispy Parmesan breadcrumb mixture
and baked with chunky marinara sauce and warm, gooey mozzarella. See ALL
of the step-by-step pictures here, plus, make-ahead tips!
Ingredients
·
3 medium eggplants ripe
·
Salt
·
1 cup flour
·
1 teaspoon seasoned salt
·
¼ teaspoon pepper
·
3 large eggs
·
1-2 splashes milk optional
·
2 cups Italian breadcrumbs
·
1 teaspoon garlic powder
·
¾ cup grated Parmesan cheese separated
·
½ cup vegetable oil
·
2 cups marinara sauce
·
8 oz. Part Skim Mozzarella grated
·
Basil to garnish (optional)
Instructions
1. Slice the eggplant
into ¼ inch slices.
2. Season each side
with salt and lay them in between paper towels. Let them sit for one hour to
allow the paper towels to absorb excess moisture. See Note #1
3. Create an assembly
line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and
pepper on a large plate.
4. ………………………………..
5. ………………………………………………
Full instructions: Click here
