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Here are the ingridients that are needed to make a heavenly Eggplant Parmigiana:
- Prepare 2 of Italian Eggplants (medium), peeled, sliced 3/4” thick.
- Provide Dash of salt.
- Use 1.5 cups of all-purpose flour.
- Use 2 of eggs, beaten to blend.
- Prepare Dash of milk.
- You need 2 cups of seasoned breadcrumbs.
- Take 1/2 cup of olive oil (divided).
- Provide 2 cups of Italian red sauce (divided).
- Get 8 oz. of fresh mozzarella cheese, thinly sliced.
- Take 6 oz. of finely grated Parmesan cheese.
- Provide 1/2 cup of fresh basil, chopped.
Ready with the ingridients? Below are the instructions on producing Eggplant Parmigiana:
This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good. This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella. Eggplant parmigiana (parmigiana di melanzane) is the ultimate comfort food. In the US, the eggplant disks are usually coated in breadcrumbs or flour, but this lighter version more closely resembles the. Eggplant Parmigiana Caponata. this link is to an external site that may or may not meet accessibility.
Recipe : Eggplant Parmigiana
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