Mozzarellissima Eggplant Parmigiana Recipe | Saputo Cheese
Try making this delicious eggplant parmigiana recipe using Saputo cheese. Discover this delicious recipe and more at Saputo.ca.
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Baking pan
- Saute pan
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Paper towel
- Kitchen towel
- Aluminum foil
Ingredients
- 2 large eggplants, washed and dried
- 30 mL (2 tbsp) fine sea salt
- 500 mL (2 cups) Italian breadcrumbs
- 125 mL (1/2 cup) all-purpose flour
- 3 eggs
- 30 mL (2 tbsp) water
- Canola oil, for frying
- 1 L (4 cups) tomato puree, or Italian tomato passata
- 125 mL (1/2 cup) packed fresh basil leaves
- 340 g (12 oz) Saputo Mozzarellissima cheese, grated
- 125 mL (1/2 cup) grated Saputo Grana Padano cheese
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