From the kitchen of Ann Marie Barkwell. The
classic Italian dish. Coat sliced eggplant in
flour, egg, then seasoned bread crumbs, fry,
top with sauce and mozzerella.
classic Italian dish. Coat sliced eggplant in
flour, egg, then seasoned bread crumbs, fry,
top with sauce and mozzerella.
Wash EGGPLANT. Cut into 1/4" thick slices.
Put on a paper towel, single layer.
Sprinkle with SALT. [photo 1]
Cover with another paper towel.
Let set on counter at least 1/2 hour.
Blot salt off.
Dip in FLOUR. [photo 2]
Dip in beaten EGG.
Dip in dry ITALIAN BREAD CRUMBS.
Generously oil bottom of pan.
Single layer the eggplant.
Bake @ 350 for 15 min
flip over, bake another 15 min.*
Spread SAUCE over bottom of baking dish.
Layer eggplant-2 deep.
Generously spoon sauce over top.
Sprinkle with MOZZARELLA.
Bake uncovered @ 350 for 1/2 hour.
Put on a paper towel, single layer.
Sprinkle with SALT. [photo 1]
Cover with another paper towel.
Let set on counter at least 1/2 hour.
Blot salt off.
Dip in FLOUR. [photo 2]
Dip in beaten EGG.
Dip in dry ITALIAN BREAD CRUMBS.
Generously oil bottom of pan.
Single layer the eggplant.
Bake @ 350 for 15 min
flip over, bake another 15 min.*
Spread SAUCE over bottom of baking dish.
Layer eggplant-2 deep.
Generously spoon sauce over top.
Sprinkle with MOZZARELLA.
Bake uncovered @ 350 for 1/2 hour.
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| Eggplant Parmesan |
Salted eggplant, flour, egg, bread crumbs, breaded eggplant.
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