Eggplant Parmigiana

Name: Eggplant Parmigiana
Total time: 1200 s
Yield: 3 to 6 servings
Cuisine: American
Ingredients: 2 Aubergine Eggplants; italian tomato sauce; cheddar cheese; 3 whole eggs; 2/3 cup all purpose flour; 2 cups bread crumbs; sliced button mushrooms; oregano; basil; to taste salt andd pepper; vegetable oil for frying

Ktinern @cook_6805560

Vegetarian style..however you can add ground beef for additonal taste

Ktinern @cook_6805560

Vegetarian style..however you can add ground beef for additonal taste

Saved

Ingredients

20 mins

3 to 6 servings

2Aubergine Eggplants
italian tomato sauce
cheddar cheese
3whole eggs
2/3 cupall purpose flour
2 cupsbread crumbs
sliced button mushrooms
oregano
basil
to tastesalt andd pepper
vegetable oil for frying

Saved

Steps

20 mins

1

Slice longtitudinally 1/4 to 1/3 thick inch aubergine eggplant. Pat dry witb kitchen towel
2

Dust each slice with flour...then egg mixture (egg with salt and pepper, dried oregano and dried basil)..last with bread crumbs
3

Fry 1 minute both side
4

In a glass casserole dish of about 9 x 6 in, line with italian marinara sauce..spread with a spoon. Start layering with your eggplant, then parmesan cheese, mushrooms, chedder (note: ideally use mozzarella, pecorino,romano cheese)
5

You can add additional dried oregano or randomly intersperse fresh basil leaves on each layer.
6

Note: if you want to add meat, layer with a pre-cooked ground beef
7

Layer until all the eggplants are placed. Top with a generous layer of cheese
8

Pre heat your oven for 5 mins. Put in your oven. To cook for 20 to 30mins at 180F
9

View on top when cooked
10

Side view