Recipe For Eggplant Parmesan

Combine panko and 1 4 cup parmigiano reggiano in a second shallow dish.

Recipe for eggplant parmesan. In 2 shallow plates add breadcrumbs to one and whisk eggs and milk in the other. Eggplant parmigiana or eggplant parmesan is one of the most popular and iconic vegetarian italian dishes and this recipe is straight from italy. Bake in preheated oven for 35 minutes or until golden brown.

Eggplant parmesan is the ultimate comfort food. Preheat oven to 350. Cook for 18 to 20 minutes at 425 f turning the slices over at the half way point until they are nicely browned.

Sprinkle basil on top. Place on oiled sheet pan. Place breaded prepared eggplant slices in the oven.

Drizzle a little oil over the top of each breaded eggplant round. Preheat the oven to 350 f 180 c. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Dip eggplant in flour eggs then bread crumb mixture. In a large bowl combine the eggs ricotta 1 2 cup parmesan cheese basil and pepper. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.

Drain on a paper towel lined baking sheet and pat dry using more paper towels to absorb excess oil. Coat each eggplant slice in the flour mixture shaking off any excess flour. Dip eggplant in egg mixture.