Eggplant Parmesan Recipe

Dip eggplant in flour, eggs, then bread crumb mixture eggplant parmesan recipe. Add more breadcrumbs, if needed. In a large bowl, combine the eggs, ricotta, 1/2 cup parmesan cheese, basil and pepper. 1 tablespoon crushed red pepper flakes.

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In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Dip eggplant slices in egg, then in bread crumbs. Add more breadcrumbs, if needed. Adjust the amount of red pepper flakes according to your taste. Place a layer of eggplant slices in the sauce. Place in a single layer on a baking sheet. Season with salt and pepper.

In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender

Add more breadcrumbs, if needed. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Step 1, arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Dip eggplant in flour, eggs, then bread crumb mixture. 3 medium yellow onions, peeled, halved, and cut into thin slices. Preheat oven to temperature 350°f arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Bake in preheated oven for 5 minutes on each side. Place a layer of eggplant slices in the sauce. Pat dry the eggplant slices with paper towels. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Sprinkle with mozzarella and parmesan cheeses. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. In another bowl, combine breadcrumbs, 3/4 cup parmesan, oregano, and basil;

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This eggplant goes well with some steamed green beans and french or italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Spread half the sauce over top. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place a layer of eggplant slices in the sauce. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well;

Place in a single layer on a baking sheet

Preheat oven to temperature 350°f arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. 1 tablespoon crushed red pepper flakes. Step 1, arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Season with salt and pepper. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Set aside to let the bitter juices weep from the eggplant, about 1 hour. 3 medium yellow onions, peeled, halved, and cut into thin slices. Pat dry the eggplant slices with paper towels. Place in a single layer on a baking sheet. In a large bowl, combine the eggs, ricotta, 1/2 cup parmesan cheese, basil and pepper. Bake in preheated oven for 5 minutes on each side. This eggplant goes well with some steamed green beans and french or italian bread. Place a layer of eggplant slices in the sauce. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Adjust the amount of red pepper flakes according to your taste.

Eggplant Parmesan Recipe / Fried Eggplant Bites : In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Sprinkle with half the mozzarella and half the parmesan. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Dip eggplant in flour, eggs, then bread crumb mixture. Place in a single layer on a baking sheet. Adjust the amount of red pepper flakes according to your taste.

Season with salt and pepper eggplant parmesan recipe

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Add more breadcrumbs, if needed. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Sprinkle with mozzarella and parmesan cheeses. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Season with salt and pepper. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In another bowl, combine breadcrumbs, 3/4 cup parmesan, oregano, and basil;

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Add more breadcrumbs, if needed. Place a layer of eggplant slices in the sauce. Pat dry the eggplant slices with paper towels. Season with salt and pepper. This eggplant goes well with some steamed green beans and french or italian bread. In another bowl, combine breadcrumbs, 3/4 cup parmesan, oregano, and basil; Sprinkle with half the mozzarella and half the parmesan. Set aside to let the bitter juices weep from the eggplant, about 1 hour.