Eggplant Parmigiana Recipe
Hello everybody! Today I am sharing with you my simple eggplant parmigiana recipe. Eggplant parmigiana is a delicious recipe that is very easy to make and prepare. I love to make this dish in the summer when eggplant is in season and tastes extra good. Watch the video below as I prepare this dish or continue reading for the written recipe.
- 2 eggplant, sliced vertically
- 1 dish of all purpose flour, for coating
- 1 dish of seasoned breadcrumbs,for coating
- 2 eggs, scrambled and seasoned with salt and pepper, to taste
- 1 cup pecorino cheese,shredded
- 1 cup mozzarella, shredded
- 32 ounces tomato sauce
- salt, to taste
- black pepper, to taste
- olive oil
Begin by cutting both ends off of each eggplant. Hold the eggplant vertically and cut off the rounded side on each side so that the eggplant can be cut into equal 1 inch vertical slices. You can remove the skin if you prefer, but I like to keep the skin because it holds the eggplant together.
Fill the bottom of a frying pan with olive and heat over a medium/low flame.
Next, coat each side of each slice of eggplant with flour, then eggs, then breadcrumbs. Place into the frying pan and fry each side for about 3 minutes or until golden brown. Remove each slice and place on a dish covered with a paper towel to absorb the excess oil. Repeat these same steps until all of the eggplant slices are fried.