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Ingredients
| eggplants: 1 |
| all-purpose flour (unsifted): 3 cups |
| parmesan cheese (grated): 2/3 cup |
| dried basil (ground): 2 Tbl |
| dried oregano (ground): 1 tsp |
| salt: 2 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| garlic powder: 2 tsp |
| eggs: 4 (large//beaten) |
| water: 1/2 cup |
| olive oil |
| mozzarella cheese, whole milk (shredded): 2 cups |
| spaghetti/marinara sauce: 3 cups |
My Eggplant (Aubergine) Parmesan
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
90 min -
Servings
9 serving(s)
Tags
- Slice eggplant in 1 1/4 inch slices.
- In a large bowl mix,parmesan cheese,flour and seasonings.
- In a medium size bowl beat eggs and water.
- On medium, heat large skillet with 1 inch deep of olive oil.
- Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
- Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
- Drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
- This will resemble a nice thick lasagna when finished.
- Bake 350 degrees 25 minutes.Serve with salad and bread sticks.