Eggplant Parmigiana Recipe
Ingredients
| 2 firm eggplants | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon Polly-O Ground Pepper | ||
| Olive oil | 1 Cup (16 tbs) | |
| Tomato sauce | 4 Cup (16 tbs) | |
| 1 pound Polly-O Ricotta | ||
| 1/4 cup Polly-O Dried Parsley | ||
| 1 cup Polly-O Grated Parmesan | ||
| 8 ounces Polly-O Mozzarella, thinly sliced | ||
Directions
Cut eggplants into thin rounds.
Flour and dip slices in beaten eggs, seasoned with salt and pepper.
Saute slices in hot olive oil until golden brown on both sides.
Drain on absorbent paner.
Arrange a layer of eggplar in the bottom of an ove; proof 2-quart baking dish, cover with 1/3 tomato sauce.
Combine ricter eggs, and Parmesan cheese and mix the 1/2 ricotta mixture over tomato sauce peat these layers until eggplant is used.with, tomato sauce and top ozzarella.
Bake Hi Covered in a moderate oven (350 F.) 30 minutes, until cheese is lightly browned and filling oubbling hot.
Flour and dip slices in beaten eggs, seasoned with salt and pepper.
Saute slices in hot olive oil until golden brown on both sides.
Drain on absorbent paner.
Arrange a layer of eggplar in the bottom of an ove; proof 2-quart baking dish, cover with 1/3 tomato sauce.
Combine ricter eggs, and Parmesan cheese and mix the 1/2 ricotta mixture over tomato sauce peat these layers until eggplant is used.with, tomato sauce and top ozzarella.
Bake Hi Covered in a moderate oven (350 F.) 30 minutes, until cheese is lightly browned and filling oubbling hot.
Chef
