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Receta Eggplant Parmigiana
by David St. John

Eggplant Parmigiana
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 small eggplant
  • 1 beaten egg
  • 1/4 cup flour
  • 2 TBSP oil
  • 1/3 cup parmesan
  • 1 cup spaghetti sauce
  • 1 cup shredded mozzarella cheese

Direcciones

  1. Peel eggplant and cut crosswise into 1/2 inch thick slices.
  2. Dip eggplant into egg, then dip into flour, turning to coat both sides.
  3. In a large skillet, cook eggplant, half at a time, in hot oil for 4-6 minutes or until golden brown, turning once.
  4. Drain on paper towels.
  5. Preheat oven to 400 degrees.
  6. Place eggplant slices in a single layer in a 12 x 7 1/2 x 2 inch baking dish.
  7. Sprinkle with parmesan cheese.
  8. Top with spaghetti sauce and sprinkle with mozzarella cheese.
  9. Bake at 400 for 10-12 minutes.