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  • Eggplant parmigiana recipe

Eggplant parmigiana recipe

Posted on May 7th, 2022
by Matthew
Categories:
  • Recipes

Eggplant Parmigiana recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.


By thesmartcookiecook.comA recipe of Eggplant parmigiana recipe. Click here to view.
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Ingredients

500 g eggplant
1 large egg
2 tbsp water
30 g flour, all-purpose
½ tsp dried oregano
6 tbsp vegetable oil
100 g Parmesan cheese, grated
250 ml homemade or pre-made tomato sauce
120 g Mozarella cheese, grated

Instructions

Peel eggplant and cut it crosswise into 2 cm thick slices. Beat egg with water in a small bowl. Combine flour and oregano on a sheet of wax paper. Line up both mixtures and then dip the eggplant slices first into the egg mixture, then into the flour mixture,.

In a large skillet, heat 3 tablespoons of the oil over high heat. Place the eggplant inside without crowding all of them together at once. Cook until golden brown, turning once, about 3 minutes on each side. Place the eggplant on paper towels and leave to drain. Keep warm. Add the remaining oil and cook the next batch.

Clean the skillet with paper towels and then return the eggplant slices to the skillet. Sprinkle with Parmesan cheese and top with tomato sauce and mozzarella cheese. Cover and cook over moderately low heat until heated through, 5 to 7 minutes.

Spoon the eggplant onto plates, and serve immediately.


Preparation time:

ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice.

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