Eggplant sliced thick, salted and pressed, breaded in seasoned breadcrumbs, fried until golden, and layered with San Marzano tomato sauce and fresh mozzarella. The vegetarian main that nobody feels like they are missing something.

Eggplant Parmesan

Stephanie Sharpe

@steph

3 months ago

Eggplant sliced thick, salted and pressed, breaded in seasoned breadcrumbs, fried until golden, and layered with San Marzano tomato sauce and fresh mozzarella. The vegetarian main that nobody feels like they are missing something.

Recipe

Ingredients

·2 large eggplants sliced 1/2 inch thick

·Salt for pressing

·2 cups panko, 1 cup parmesan grated

·3 eggs beaten

·2 cups San Marzano tomato sauce

·2 cups fresh mozzarella sliced

·Fresh basil

Instructions

1.Salt eggplant slices and press between towels 30-60 minutes.

2.Dredge in flour, egg, and panko-parmesan mixture.

3.Fry in olive oil until golden on both sides.

4.Layer in a baking dish: sauce, eggplant, mozzarella, basil.

5.Repeat layers. Top with sauce and mozzarella.

6.Bake at 375°F for 30-35 minutes until bubbling.

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