Quick & easy eggplant parmigiana

Quick & Easy Eggplant Parmigiana

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a quick and easy recipe for Eggplant Parmigiana, a classic Italian dish that is sure to satisfy your taste buds. This recipe takes only a few simple ingredients and minimal effort to create a delicious and comforting meal. With its layers of tender eggplant, rich tomato sauce, and gooey melted cheese, this dish is perfect for busy weeknights or when you're craving a hearty vegetarian option. Prepare to indulge in the flavors of Italy with this effortless yet flavorful Eggplant Parmigiana.

Keywords: eggplant, parmigiana, quick, easy, Italian.

Quick & easy eggplant parmigiana details

Quick & easy eggplant parmigiana, recipe Rating: 4.7
Number of votes:116

The recipe Fay DeVito (one of the previous owners of the building that now houses Queen Victoria Bed & Breakfast) sent us is perfect for our theme of quick and easy foods for entertaining guests. She writes: “Some people turn their nose at the thought of using tomato sauce right out of the can. This recipe is delicious. I don’t make it any other way and I have been complimented on this dish many times. I served this many times at our parties at The Beverly.” Fay recommends using DelMonte orHunt’s tomato sauce.

Ingredients:

2 firm eggplants

3 eggs and 1/4 cup water or 3/4 cup egg whites, beaten

1/2 teaspoon salt (optional)

1/4 cup fresh or dried parsley

1/2 teaspoon ground pepper

1 Tablespoon dried basil

1/3 cup parmigiana (Parmesan) cheese, grated

3 large cloves garlic, crushed or minced

2 cups plain bread crumbs

vegetable oil for frying

Three 8-ounce cans tomato sauce

1 cup parmigiana (Parmesan) cheese, grated

Pare and slice eggplants into 1/4-inch rounds. Dip slices into beaten eggs seasoned with salt, pepper, parsley, basil, garlic and 1/3 cup parmigiana cheese, then into bread crumbs. Fry in hot vegetable oil on both sides until golden brown. Drain on absorbent paper towels. In an ovenproof 2-quart baking dish, pour one can tomato sauce on bottom. Place 1/3 eggplant slices on sauce, then sprinkle with 1/3 cup parmigiana cheese. Repeat layers, ending with tomato sauce and cheese. Bake in a 350-degree oven for 20 to 25 minutes.