Eggplant parmigiana recipe
Eggplant Parmigiana recipe
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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
medium
n/a
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