-
 - OreganoFromItaly.com
-
-
 - CookiesFromItaly.com
-
-
 - SilverFromItaly.com
-
-
 - OnlyInItaly.com
-
- People are Talking!
- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles Wickstrom Plainville, Connecticut
| |
|
- Eggplant Parmigiana
-
-
-
-
Ingredients:
Olive oil for frying
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread crumbs for coating
2 and 1/2 cups pre-made tomato sauce
1 pound fresh mozzarella, sliced
1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
6 leaves basil, shredded-
- Directions:
-
- Preheat the oven to 375° F.
In a skillet over medium-high heat, warm about 1 inch of the olive oil.
Peel the eggplant, and cut lengthwise into 1/4 inch thick slices. Dredge in flour, and dip in the eggs, shaking off any excess egg. Coat with the bread crumbs, and lower into the hot olive oil. Fry until golden, about 2 minutes on each side. Remove from the olive oil, and set aside to drain on paper towels.
Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top. Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil. Repeat the layering until all the ingredients are used, finishing with a layer of cheese and basil.
Bake in the oven for about 20 minutes, or until the cheese melts and is golden on top. Serves 4.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
