Eggplant (Aubergine) Parmesan

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the eggplant& cut off the stem edge.
  • Mix the beaten eggs in a bowl.
  • Pour crushed cornflakes in a large plate.
  • Slice the eggplant into 1/4" thick slices.
  • Pat the slices dry with paper towel.
  • Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
  • Place eggplant slices into large skillet with olive oil.
  • MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
  • Sprinkle salt& pepper to taste.
  • Brown until golden brown on both sides.
  • Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
  • Place the eggplant slices, one row at a time lengthwise, into the baking dish.
  • After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
  • Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
  • Continue until the baking dish is filled.
  • Place into preheated 350 degree oven until the cheese melts& bubbles.
  • Remove from oven& serve.
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