Eggplant Parm
Directions
- 1Cut the ends off the eggplants.
- 2Peel the eggplants, leaving some of the skin on to hold them together better.
- 3Slice the eggplants into rounds.
- 4Salt the eggplant slices and let them sit for about 15 minutes to draw out moisture.
- 5Prepare the egg mixture by whisking 3 eggs with some milk, salt, and pepper.
- 6Blot the water off the eggplant slices using a paper towel.
- 7Dredge the eggplant slices into the egg mixture.
- 8Coat the eggplant slices in breadcrumbs.
- 9Heat oil in a frying pan until it bubbles when a piece of breadcrumb is added.
- 10Fry the eggplant slices until they are browned and tender.
- 11Layer the fried eggplant cutlets in a baking pan with sauce on the bottom.
- 12Add a layer of sauce on top of the eggplant.
- 13Sprinkle Parmigiano Reggiano cheese over the sauce.
- 14Add shredded mozzarella cheese on top.
- 15Repeat the layering process for a second layer.
- 16Cover the top layer with Parmigiano Reggiano cheese.
- 17Cover it again with mozzarella cheese.
- 18Bake in a 400-degree oven for about 20 minutes.
- 19Serve and enjoy.
Ingredients
- 3 Eggplants
- 3 Eggs
- Milk
- Salt
- Pepper
- Breadcrumb
- Sauce
- Parmigiano Reggiano Cheese
- Shredded Mozzarella Cheese
Equipment
Cutting boardKnifeYellow trayPeeleGarbage bagBowlWhiskPaper towelTongsFrying panMetal trayPlateSpatulaFork
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