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Below are the ingridients that are required to cook a heavenly Eggplant Parmigiana:
- Provide 2 of Aubergine Eggplants.
- Get of italian tomato sauce.
- Take of cheddar cheese.
- Get 3 of whole eggs.
- Get 2/3 cup of all purpose flour.
- Get 2 cups of bread crumbs.
- Get of sliced button mushrooms.
- Take of oregano.
- Use of basil.
- Provide to taste of salt andd pepper.
- You need of vegetable oil for frying.
Done with the ingridients? Here are the instructions on producing Eggplant Parmigiana:
- Slice longtitudinally 1/4 to 1/3 thick inch aubergine eggplant. Pat dry witb kitchen towel.
- Dust each slice with flour…then egg mixture (egg with salt and pepper, dried oregano and dried basil)..last with bread crumbs.
- Fry 1 minute both side.
- In a glass casserole dish of about 9 x 6 in, line with italian marinara sauce..spread with a spoon. Start layering with your eggplant, then parmesan cheese, mushrooms, chedder (note: ideally use mozzarella, pecorino,romano cheese).
- You can add additional dried oregano or randomly intersperse fresh basil leaves on each layer..
- Note: if you want to add meat, layer with a pre-cooked ground beef.
- Layer until all the eggplants are placed. Top with a generous layer of cheese.
- Pre heat your oven for 5 mins. Put in your oven. To cook for 20 to 30mins at 180F.
- View on top when cooked.
- Side view.
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