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Receta Fresh Eggplant Parmesan
by Gretchen Wasniewski

Fresh Eggplant Parmesan

A simple but hearty recipe that adapts well to personal taste.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 egg beaten with 2 tablespoons water
  • 1 cup dry bread crumbs, if you are using fresh crumbs toast them
  • 1 large eggplant or 2 medium, enough for 8 - 1/4" slices
  • 1 lb fresh mozzarella cheese sliced into 8 slices
  • 1 cup tomato sauce, homemade or canned
  • Canola oil or olive oil
  • Fresh tomato slice or chopped basil for garnish

Direcciones

  1. Beat the egg and water in shallow bowl.
  2. Pour bread crumbs in another shallow bowl.
  3. Wash and slice eggplant into 8 - 1/4" slices.
  4. Slice cheese into 8 slices.
  5. Heat very little oil in a fry pan over medium-low heat.
  6. Dip eggplant slices first in egg then in crumbs and fry in batches in oil.
  7. Drain slices well on paper towels.
  8. Sprinkle with a little salt and pepper.
  9. In a large baking pan, arrange 4 slices. Top with 4 pieces of cheese. Layer with 4 more eggplant slices and then 4 remaining pieces of cheese.
  10. Pour tomato sauce on top of eggplant stacks.
  11. If using fresh tomato, top each stack with a slice of tomato.
  12. Bake in a 350 degree oven for 20 minutes until cheese melts and sauce is bubbly.
  13. If using fresh basil, garnish and serve.