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eggplant parmigiana

(1 rating)
chefed60 avatar
Recipe by
Eddie Szczerba
@chefed60
Ossining, NY

Melts in your mouth!!

(1 rating)
yield 10 -12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For eggplant parmigiana

  • 1 lg
    eggplant or two small
  • 2 lb
    mozzarella cheese,shredded
  • 1 1/2 pt
    romano cheese, grated
  • 3 qt
    marinara sauce
  • 2 1/2 c
    bread crumbs, seasoned
  • 1 1/2 c
    all purpose flour
  • 3 lg
    eggs beaten
  • 1 1/2 c
    half and half
  • 1 bottle
    cooking oil
  • 1/2 c
    parsley, italian fresh,chopped

How To Make eggplant parmigiana

  • 1
    Rinse and peel the eggplant,slice them as thin as possible in rounds. Layer the eggplant in a large strainer and place two or three one pound plastic bags of beans,rice,whatever you have that has weight to it.This will squeeze out the excess water in the eggplant.
  • 2
    Combine the eggs and cream,mix well. Combine the bread crumbs,grated cheese,mix well. Bread the eggplant slices by dipping them in the egg batter then the bread crumb mixture shaking off any excess bread crumb. Now fry the the eggplant slices and drain on paper towels to absorb any excess fat.
  • Literally melts in your mouth,so comforting. A family favorite anytime of year! :)
    3
    Time to assemble the casserole. Spread a layer of sauce in the casserole dish the one layer of the fried eggplant followed by more sauce,mozzarella,grated cheese. Repeat until the dish is full. Garnish the top with more of the cheeses. Bake in a pre-heated oven for 40-45 minutes. Let it rest for ten minutes before serving so it sets. 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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