Eggplant Parm

20 mins
Serves 1
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Directions

  1. 1Cut the ends off the eggplants.
  2. 2Cut the ends off the eggplants.
  3. 3Cut the ends off the eggplants.
  4. 4Peel the eggplants, leaving some of the skin on to hold them together better.
  5. 5Peel the eggplants, leaving some of the skin on to hold them together better.
  6. 6Peel the eggplants, leaving some of the skin on to hold them together better.
  7. 7Slice the eggplants into rounds.
  8. 8Slice the eggplants into rounds.
  9. 9Slice the eggplants into rounds.
  10. 10Salt the eggplant slices and let them sit for about 15 minutes to draw out moisture.
  11. 11Salt the eggplant slices and let them sit for about 15 minutes to draw out moisture.
  12. 12Salt the eggplant slices and let them sit for about 15 minutes to draw out moisture.
  13. 13Prepare the egg mixture by whisking 3 eggs with some milk, salt, and pepper.
  14. 14Prepare the egg mixture by whisking 3 eggs with some milk, salt, and pepper.
  15. 15Prepare the egg mixture by whisking 3 eggs with some milk, salt, and pepper.
  16. 16Blot the water off the eggplant slices using a paper towel.
  17. 17Blot the water off the eggplant slices using a paper towel.
  18. 18Blot the water off the eggplant slices using a paper towel.
  19. 19Dredge the eggplant slices into the egg mixture.
  20. 20Dredge the eggplant slices into the egg mixture.
  21. 21Dredge the eggplant slices into the egg mixture.
  22. 22Coat the eggplant slices in breadcrumbs.
  23. 23Coat the eggplant slices in breadcrumbs.
  24. 24Coat the eggplant slices in breadcrumbs.
  25. 25Heat oil in a frying pan until it bubbles when a piece of breadcrumb is added.
  26. 26Heat oil in a frying pan until it bubbles when a piece of breadcrumb is added.
  27. 27Heat oil in a frying pan until it bubbles when a piece of breadcrumb is added.
  28. 28Fry the eggplant slices until they are browned and tender.
  29. 29Fry the eggplant slices until they are browned and tender.
  30. 30Fry the eggplant slices until they are browned and tender.
  31. 31Layer the fried eggplant cutlets in a baking pan with sauce on the bottom.
  32. 32Layer the fried eggplant cutlets in a baking pan with sauce on the bottom.
  33. 33Layer the fried eggplant cutlets in a baking pan with sauce on the bottom.
  34. 34Add a layer of sauce on top of the eggplant.
  35. 35Add a layer of sauce on top of the eggplant.
  36. 36Add a layer of sauce on top of the eggplant.
  37. 37Sprinkle Parmigiano Reggiano cheese over the sauce.
  38. 38Sprinkle Parmigiano Reggiano cheese over the sauce.
  39. 39Sprinkle Parmigiano Reggiano cheese over the sauce.
  40. 40Add shredded mozzarella cheese on top.
  41. 41Add shredded mozzarella cheese on top.
  42. 42Add shredded mozzarella cheese on top.
  43. 43Repeat the layering process for a second layer.
  44. 44Repeat the layering process for a second layer.
  45. 45Repeat the layering process for a second layer.
  46. 46Cover the top layer with Parmigiano Reggiano cheese.
  47. 47Cover the top layer with Parmigiano Reggiano cheese.
  48. 48Cover the top layer with Parmigiano Reggiano cheese.
  49. 49Cover it again with mozzarella cheese.
  50. 50Cover it again with mozzarella cheese.
  51. 51Cover it again with mozzarella cheese.
  52. 52Bake in a 400-degree oven for about 20 minutes.
  53. 53Bake in a 400-degree oven for about 20 minutes.
  54. 54Bake in a 400-degree oven for about 20 minutes.
  55. 55Serve and enjoy.
  56. 56Serve and enjoy.
  57. 57Serve and enjoy.

Ingredients

  • 3 Eggplants
  • 3 Eggplants
  • 3 Eggplants
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • Milk
  • Milk
  • Milk
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Breadcrumb
  • Breadcrumb
  • Breadcrumb
  • Sauce
  • Sauce
  • Sauce
  • Parmigiano Reggiano Cheese
  • Parmigiano Reggiano Cheese
  • Parmigiano Reggiano Cheese
  • Shredded Mozzarella Cheese
  • Shredded Mozzarella Cheese
  • Shredded Mozzarella Cheese

Equipment

Cutting boardKnifeYellow trayPeeleGarbage bagBowlWhiskPaper towelTongsFrying panMetal trayPlateSpatulaFork