Layered Eggplant Parmigiana Lasagna
A recipe for Breaded Eggplant Parmigiano using the layered technique of lasagna and Italian cheeses such as mozzarella, Parmigiano-Reggiano & Provolone.
Keywords
- Italian Food
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Ingredients
- 2 cups DeLallo Plain Breadcrumbs
- 3 tablespoons fresh Italian flat-leaf parsley, minced
- 1/4 cup grated Parmigiano-Reggiano
- Salt
- pepper
- 1 cup all-purpose flour
- 4 jumbo eggs, beaten lightly
- 2 large eggplants, sliced lengthwise into 1/4 of an inch thick
- 1/2 cup DeLallo Pure Olive Oil
- 3 1/2 cups DeLallo Pomodoro Fresco Marinara Sauce or Homemade Marinara
- 1 1/2 cups grated mozzarella
- 1 1/2 cups grated provolone
- 1 cup grated Parmigiano-Reggiano
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