Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love.
Fresh Basil Leaves
Freshly Ground Black Pepper
into thick rounds, about half an inch thick.
Breadcrumbs (3/4 cup)
into a bowl. Add in
Italian Seasoning (2 Tbsp)
Parmesan Cheese (1 cup)
Freshly Ground Black Pepper (to taste)
. Mix them together.
Slightly beat the
Water (2 Tbsp)
Dredge the eggplant rounds in the egg mixture, then toss them into the crumb mixture. Make sure they are coated all around.
Olive Oil (as needed)
into a large frying pan. Drop in the eggplants, and fry them for 2 minutes, or until they are golden on the outside.
Pasta Sauce (3/4 cup)
into a lightly greased large baking dish. Spread it out. Arrange half of the eggplants on the sauce. Spoon over some more of the sauce, and sprinkle it with
Mozzarella Cheese (2 cups)
. Repeat with the remaining eggplant pieces, sauce and mozzarella.
Preheat the oven to 190 degrees C (375 degrees F) and put in the dish. Leave it in until the sauce is bubbling and the cheese is melted. Scatter
Fresh Basil Leaves (to taste)
over it when you are done.
Nutrition Per Serving
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