EGGPLANT PARMIGIANA
Provided by Mrs. Melillo
Categories dinner, weekday, main course
Time 1h15m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Peel the eggplant and slice into 1/4-inch thick rounds.
- In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
- Heat about 1/4 inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
- Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
- Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1017 milligrams, Sugar 8 grams, TransFat 0 grams
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