 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Who would think that the lowly eggplant can taste this good? A twist to the Chicken Parmigiano. Definitely a lot cheaper than using chicken. Ingredients:
2 large eggplants; peeled cut into 1/4-in rounds |
2 eggs; lightly beaten |
1 1/2 cups bread crumbs |
1/2 tsp salt |
1/8 tsp pepper |
1/4 cup oil for frying |
3-4 cups marinara sauce (recipe on my page) |
1 cup grated parmesan cheese |
1/2 lb mozzarella cheese thinly sliced |
Directions:
1. Dip eggplant slices in eggs then breadcrumbs seasoned with salt and pepper. Refrigerate for at least 20 minutes.
2. Brown eggplants in oil then drain on paper towels.
3. Put a thin layer of marinara sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
4. Top with mozzarella cheese and bake uncovered for 30 minutes. Bon Appetit!
|
|