My Absolute Favorite Way to Make Eggplant Parmigiana - Appetito
Making eggplant parmigiana can be tricky, but it doesn't have to be. Let Joanna Moeller show you her reliable technique.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appetitomagazine.com.
Ingredients
- 5 -6 small eggplants, skin peeled in stripes, salted and patted dry
- 1/2 cup all-purpose flour seasoned with sea salt u0026amp; pepper (to taste)
- 1 cup Extra Virgin Olive Oil
- 3 cups Marinara sauce
- 1/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 lb. fresh mozzarella cheese torn into small pieces
- Fresh basil to finish
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