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Thursday, June 4, 2020

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Recipe: Eggplant Parmesan

Ingredients:

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2 lg eggplants, sliced into 1/4 inch discs

Marinara sauce

1 lb Fresh mozzarella, sliced or shredded

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1 lb Parmigiano-Reggiano cheese/Parmesan cheese, shredded

2-3 cups Italian Breadcrumbs, I prefer Progresso

2 lg eggs, beaten

Sea Salt & Fresh Ground Pepper to taste

Fresh chopped Basil for Garnish

Directions:

Prepare your marinara sauce

Rinse and slice eggplant into 1/4 inch disks, salt each disk well on both sides and lay flat onto a paper towel for 30 minutes. This will tenderize the eggplant and remove excess moisture.

Beat eggs in a small bowl, in another small bowl place the breadcrumbs and set aside.

Heat olive oil in a med/large skillet until hot but not smoking. Dip eggplant into egg mixture then dredge with breadcrumbs, brown on both sides and place on a paper towel or large piece of parchment paper to drain excess oil. Continue until all eggplant is browned, set aside.

In a large baking dish line bottom of pan with a layer of sauce, place a layer of eggplant, parmesan cheese, mozzarella cheese and sauce, repeat steps until done ending with the mozzarella cheese. 

eggplant parmesan

 

Bake in a 400 degree oven for about 45-50 minutes or until golden and bubbly.

Plating pour a little sauce over each portion, sprinkle with parmesan cheese and and fresh basil.

 

From my home to yours, enjoy!

https://coronadopersonalchef.com/home/

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Mary Vendetti
Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.
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