jacklyn's parmigiana di melanzani
(1 rating)
This is a recipe for Eggplant Parmesan that has been in my family for years...my mother always prepared it at the end of summer and we were always excited!It is rich and wonderful and I have added different twists to make it my own. Please try it and LOVE it!!
(1 rating)
yield
4 -6
prep time
45 Min
cook time
40 Min
Ingredients For jacklyn's parmigiana di melanzani
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1 lgeggplant, peeled and sliced to 1/8"
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3 Tbspolive oil and a tbsp. of butter
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2 smeggs, for dipping the eggplant slices
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1 citalian bread crumbs
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1/2 cgrated parmesan cheese
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1/2 cgrated pecorino ramono cheese
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your own or fave spaghetti sauce
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1 cshredded mozzerella
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1/2 lbtiny pasta ie: shells (optional)
How To Make jacklyn's parmigiana di melanzani
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1Dip eggplant slices in egg and then breadcrumbs. Saute each side in olive oil/butter. Lay on paper towels to absorb excess oil. Boil pasta to aldente if using pasta. Put about a half cup of sauce in bottom of baking dish and cover with eggplant slices. Sprinkle with different cheeses and then a small thin layer of tiny pasta. Repeat cheeses and then repeat layers, starting with eggplant slices. Finish with sauce and cheeses. The original Eggplant Parm did not include pasta. That is one of my variations that we love..... -
2Bake at 350 degrees for 40 minutes or until cheese is light brown and very bubbly! ENJOY!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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