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Easiest Method to Making Appetizing Eggplant Parmigiana

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Eggplant Parmigiana

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Below are the ingridients that are required to cook a heavenly Eggplant Parmigiana:

  1. Provide 2 of Aubergine Eggplants.
  2. Get of italian tomato sauce.
  3. Take of cheddar cheese.
  4. Get 3 of whole eggs.
  5. Get 2/3 cup of all purpose flour.
  6. Get 2 cups of bread crumbs.
  7. Get of sliced button mushrooms.
  8. Take of oregano.
  9. Use of basil.
  10. Provide to taste of salt andd pepper.
  11. You need of vegetable oil for frying.

Done with the ingridients? Here are the instructions on producing Eggplant Parmigiana:

  1. Slice longtitudinally 1/4 to 1/3 thick inch aubergine eggplant. Pat dry witb kitchen towel.
  2. Dust each slice with flour…then egg mixture (egg with salt and pepper, dried oregano and dried basil)..last with bread crumbs.
  3. Fry 1 minute both side.
  4. 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).
  5. You can add additional dried oregano or randomly intersperse fresh basil leaves on each layer..
  6. Note: if you want to add meat, layer with a pre-cooked ground beef.
  7. Layer until all the eggplants are placed. Top with a generous layer of cheese.
  8. Pre heat your oven for 5 mins. Put in your oven. To cook for 20 to 30mins at 180F.
  9. View on top when cooked.
  10. Side view.

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