My Eggplant (Aubergine) Parmesan |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
|
This is my version of the classic dish.I'm Italian,so I gotta know a little bit about this,come and try it! Ingredients:
1 large eggplant |
3 cups flour |
2/3 cup parmesan cheese |
2 tablespoons dried basil |
1 teaspoon dried oregano |
2 1/2 teaspoons salt |
1/2 teaspoon cayenne pepper |
2 teaspoons garlic powder |
4 large eggs, beaten |
1/2 cup water |
olive oil |
2 cups mozzarella cheese |
3 cups spaghetti sauce |
Directions:
1. Slice eggplant in 1 1/4 inch slices.
2. In a large bowl mix,parmesan cheese,flour and seasonings.
3. In a medium size bowl beat eggs and water.
4. On medium, heat large skillet with 1 inch deep of olive oil.
5. Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
6. Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
7. Drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
8. This will resemble a nice thick lasagna when finished.
9. Bake 350 degrees 25 minutes.Serve with salad and bread sticks.
|
|