My Mama's Eggplant Parmigiana |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
So, I was adopted and raised by a Sicilian lady and this is her treasured eggplant parmigiana recipe. I hope you all enjoy it as much as my family does! P.S. Eggplant looks sturdier than it really is; refrigerate for no more than 2 days. Ingredients:
1 small eggplant (about 12 ounces) |
1 egg, slightly beaten |
1 tablespoon water |
1/4 cup all-purpose flour |
2 tablespoons cooking oil (i use olive oil, my mom uses canola oil) |
1/3 cup grated parmesan cheese |
1 cup meatless spaghetti sauce |
3/4 cup shredded mozzarella cheese (about 3 ounces) |
Directions:
1. Preheat oven to 400°F.
2. Wash and peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large sillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
3. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.
|
|