eggplant parmesan

Name: eggplant parmesan
Yield: 8 servings
Cuisine: American
Ingredients: 1 eggplant, peeled and sliced in 1/2" rounds; 2 eggs; 2 cup panko bread crumbs; 1 salt and pepper; 1/4 cup oil for frying, divided; 1 1/2 cup shredded mozarella; 2 15 ounce cans tomato sauce; 1 tsp dried basil; 1 tsp dried oregano; 2 clove minced garlic; 1/2 cup milk; 1 salt and pepper

Mrsrachaelr @cook_2918626

personal fave

Mrsrachaelr @cook_2918626

personal fave

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Ingredients

8 servings

1eggplant, peeled and sliced in 1/2" rounds
2eggs
2 cuppanko bread crumbs
1salt and pepper
1/4 cupoil for frying, divided
1 1/2 cupshredded mozarella
sauce
215 ounce cans tomato sauce
1 tspdried basil
1 tspdried oregano
2 cloveminced garlic
1/2 cupmilk
1salt and pepper

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Steps

1

preheat oven to 400.
2

spray 9x13 pan with non-stick cooking spray.
3

mix all sauce ingredients in medium saucepan. simmer.
4

preheat 2 tbsp. oil in large saucepan over medium heat.
5

for eggplant: mix salt, pepper, and panko breadcrumbs on a plate.
6

on a separate plate, beat eggs. dip eggplant in egg, then in seasoned breadcrumbs.
7

flick water in saucepan. when it sizzles, the pan is hot enough.
8

fry eggplant in batches in hot saucepan, until brown on both sides, adding oil as necessary.
9

when eggplant is browned, place in 9x13 pan. pour sauce over top, then sprinkle cheese. bake 20 minutes or until golden.