Eggplant Alla Parmiggiana |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From Coup de Pouce. This is something I plan to do next weekend. Ingredients:
1/2 cup breadcrumbs |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon oregano |
1/2 cup flour |
2 eggs, lightly beaten |
1 eggplant, cut in slices of 1/2 inch thickness |
2 tablespoons olive oil |
marinara sauce |
fresh basil leaf, chopped |
Directions:
1. In a small bowl not too deep, mix breadcrumb, parmesan and oregano. Put the flour in another bowl not too deep and the eggs in another one. Dip the slices of eggplant in the flour, flipping them to coat well (shake the excess of flour). Then, soak in beaten eggs, then in the breadcrumbs.
2. Put slices of eggplant on a baking sheet that has greased foil paper. Sprinkle with oil. Cook in a preheated oven of 400 F for 15 to 18 minutes or until softened and golden/crispy (flip at mid-cooking). When ready to serve, put a little bit of warm marinara sauce. Sprinkle with basil and parmesan, if wanted.
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