Eggplant Parmigiana Recipe
Ingredients
| 1 eggplant, in 1/2 inch thick slices | ||
| Eggs | 2 , beaten | |
| Whole wheat flour | 1/3 Cup (16 tbs) | |
| Oregano | 1/4 Teaspoon, chopped | |
| Basil | 1/4 Teaspoon, chopped | |
| Chervil | 1/2 Teaspoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Tomato sauce | 2 Cup (16 tbs) | |
| Mozzarella | 8 | |
| 1/4 cup olive oil salt and pepper | ||
| 1/4 cup olive oil salt and pepper | ||
Directions
Preheat oven to 350 °F (175 °C).
Dip eggplant slices in beaten egg.
Dredge with flour.
In a large frying pan, heat oil.
Lightly brown eggplant slices on both sides.
Season with salt and pepper.
Transfer eggplant slices to a greased pyrex dish.
Sprinkle with mixed herbs.
Pour in tomato sauce.
Top with cheese.
Cook in oven around 15 minutes or until cheese has melted and starts to brown.
Dip eggplant slices in beaten egg.
Dredge with flour.
In a large frying pan, heat oil.
Lightly brown eggplant slices on both sides.
Season with salt and pepper.
Transfer eggplant slices to a greased pyrex dish.
Sprinkle with mixed herbs.
Pour in tomato sauce.
Top with cheese.
Cook in oven around 15 minutes or until cheese has melted and starts to brown.
Chef
