Eggplant Parmesan
Add fresh garlic and basil to taste. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish.
Mix breadcrumbs 14 cup Parmesan and Italian seasoning in another shallow dish.

Eggplant parmesan. I use 2 to 4 cloves fresh garlic and 5. Eggplant Parmesan Parmigiana di melanzane is a true classic Italian dish that has become immensely popular around the world. This is a popular eggplant dish and it can stand on its own as a main dish.
Dip eggplant in the egg mixture then coat with the breadcrumb. Layers of breaded and fried eggplant rounds are fried and then layered with an herbed tomato sauce mozzarella cheese and grated Parmesan cheese. How to make this Eggplant Parmesan.
Sprinkle with more tomato sauce. While the eggplant is cooking make the tomato sauce. Spread 2 tablespoons of marinara into the bottom of a lightly.
Add a layer of fried eggplant its okay if they overlap a little a handful of Grana or Parmigiano cheese a pinch of salt slices of mozzarella and chopped basil leaves. Whisk eggs and water in a shallow bowl. Prepare the eggplant by cutting them into long 12 inch thick slices using a knife or alternatively a mandolin.
Sprinkle on a light coating of parmesan cheese. In a medium-sized shallow dish whisk the eggs and almond milk. Cover eggplant with about one third of remaining sauce about 114 cups and one third of.
Roast in the preheated oven for 20 minutes flipping eggplant slices halfway through. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. On top of the eggplant slices sprinkle a generous amount of mozzarella cheese and parmesan cheese.
So much so it has spawned other versions of Parmesan-style dishes that dont really exist in Italy or at least not under this name such as chicken Parmesan and veal Parmesan. Arrange about one third of eggplant slices in 1 layer over sauce overlapping slightly if necessary. Top the casserole with.
In another medium-sized shallow dish combine the panko 1 cup Parmesan cheese oregano thyme red pepper flakes salt. Repeat the layers until you run out of eggplants slices. Serve this eggplant Parmesan with garlic bread or crusty Italian bread.
Place the slices on a baking sheet and bake them in the oven for 20 minutes until they are tender and golden in colour.
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