Eggplant Parmesan

Ingredients

• •breadcrumbs
• •2 large eggplants
• •4 eggs
• •parsley
• •1 garlic clove
• •3 tablespoons olive oil / sunflower
• •oregano
• •2 tablespoons parmesan
• •1 bell pepper
• •1 pinch salt
• •1 mozzarella
• •500 ml tomato puree

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes. Rinse eggplant slices and wipe with a paper towel to absorb all the water.
2. 2Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons).
3. 3Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.
4. 4Place eggplant on baking sheet.
5. 5Bake at 350°F for 20-30 minutes or until golden brown. Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic.
6. 6Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes. At the end add the chopped parsley.
7. 7Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.
8. 8Serve!