Eggplant Parmesan - Rome 2008

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READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the egg and milk together. Set aside.
  • Put salt and pepper into bread crumbs.
  • Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses.
  • Bake 45 minutes at 350 degrees F.
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