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Search Recipes
DnD Recipes
Eggplant Parmigiano
Serving Size -
7
Prepared By -
Lina & Mark
Recipe Rating
Printer Friendly Recipe
1 -2 Italian/English eggplant, sliced ¼ inch thickimage
Canola oil for frying
Salt & pepper to taste
Parmigianino Reggiano cheese
Meat Sauce from Lasagna Napolitana recipe
Wash and peel eggplant Slice in ¼ in thick Sprinkle with salt on both sides and lay on cloth Heat oil Cook eggplant slices until crispy and remove from pan onto paper to drain oil Repeat until all eggplant cooked. Assembly: In a casserole dish, layer the bottom with sauce and sprinkle a thin layer of Parmigiano-Reggiano cheese. Place the eggplant slices to cover bottom, add another layer of sauce & cheese. Repeat until all eggplant is used. Top with a thicker layer of sauce and cheese. Can be served war, hot or cold. (Warm is the best)