Eggplant parmigiana

Eggplant parmigiana

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Eggplant parmigiana

The ingredient of Eggplant parmigiana

  1. 2 eggplants
  2. Olive oil, to shallow-fry
  3. 1/2 cup undeniable flour
  4. three eggs, lightly beaten
  5. 500g jar pasta sauce
  6. half of cup chopped basil, plus greater leaves to serve
  7. 220g ctn conventional bocconcini, thinly sliced
  8. 1 cup coarsely grated parmesan (or vegetarian hard cheese)
  9. 1/2 cup fresh breadcrumbs (made from day-antique bread)
  10. Baby spinach leaves, to serve

The instruction how to make Eggplant parmigiana

  1. Preheat oven to 220C (200C fan-forced). Cut eggplants lengthways into 1cm-thick slices. Sprinkle with salt. Stand in a colander for 20 mins. Rinse and pat dry with paper towel.
  2. Heat oil in a massive frying pan over medium warmth. Place flour and egg in shallow dishes. Dip eggplant in flour, then egg. Shake off excess. Cook in batches for two-three mins each side. Transfer to a plate lined with paper towel.
  3. Spread a touch sauce in a 20cm x 28cm ovenproof dish. Top with 1 layer of eggplant. Top with one-1/3 of the sauce, basil, bocconcini and parmesan. Continue layering with remaining eggplant, sauce, basil and cheeses. Top with breadcrumbs. Bake for 15-20 minutes or until golden. Top with extra basil. Serve with spinach.

Nutritions of Eggplant parmigiana

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