Description
Our eggplant parmigiana recipe, just like we serve it at Mortadella Head.
Ingredients
- 1 eggplant – peeled and sliced ¼ inch thick
- 1 cup of flour
- 3 eggs, beaten
- ½ tsp. of salt
- ½ tsp. of pepper
- 2 cups of olive oil
- 1 tbsp. of fresh basil chopped
- 1/2 cup of grated Romano cheese
- ¼ lb. sliced provolone
- 1 quart tomato sauce
Instructions
Here’s what you have to do:
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Peel all skin from eggplant and cut off stem
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Slice eggplant 1/4 inch thick, the long way
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Season flour liberally with salt, and pepper
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Dredge eggplant slices in flour
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Once floured, dip in egg and set aside until ready to fry
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When all eggplant has been floured and dipped in egg, heat olive oil in frying pan to 375 degrees
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Fry until golden brown, approximately 1 minute per side
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Place fried eggplant slices onto a paper towel lined plate
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Spread tomato sauce evenly in the bottom of a baking dish
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Add one layer of eggplant slices on top of tomato sauce
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Add slices of provolone on top of eggplant
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Evenly sprinkle grated Romano cheese and basil on top of provolone
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Repeat this process until you get to the top of the baking dish.
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The final layer should be tomato sauce with some grated Romano cheese on top
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Cover with foil and bake in 400 degree oven for 40 minutes
Enjoy!
- Prep Time: 30
- Cook Time: 40
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 752
- Sugar: 6.6g
- Sodium: 612.8mg
- Fat: 67.7g
- Carbohydrates: 26.6g
- Protein: 16.4g
- Cholesterol: 109.6mg
Keywords: eggplant parmigiana recipe, baked eggplant parmigiana, eggplant parmesan