Baked Eggplant Parmesan
Baked Eggplant Parmesan
I think this is a very interesting recipe .Here you go with the ingredients:
For the Eggplant:
-2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
-1 tablespoon kosher salt
-4 cups breadcrumbs
-1 cup grated Parmesan (about 2 ounces)
-Salt and freshly ground black pepper
-1 cup all-purpose flour
-4 large eggs
-6 tablespoons vegetable oil
-1 cup grated Parmesan (about 2 ounces)
-Salt and freshly ground black pepper
-1 cup all-purpose flour
-4 large eggs
-6 tablespoons vegetable oil
For the Tomato Sauce:
-2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
-2 tablespoons extra-virgin olive oil
-4 medium garlic cloves, minced (about 1 tablespoon)
-1/4 teaspoon red pepper flakes
-1/2 cup coarsely chopped fresh basil leaves
-Salt and ground pepper
For Baking:
-8 ounces whole or part-skim mozzarella, shredded (2 cups)
-1/2 cup grated Parmesan cheese (about 1 ounce)
-10 fresh basil leaves, for garnish
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