Eggplant Parmesan
In a medium-sized shallow dish whisk the eggs and almond milk. Add fresh garlic and basil to taste.
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How to make this Eggplant Parmesan.

Eggplant parmesan. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish. So much so it has spawned other versions of Parmesan-style dishes that dont really exist in Italy or at least not under this name such as chicken Parmesan and veal Parmesan. Mix breadcrumbs 14 cup Parmesan and Italian seasoning in another shallow dish.
While the eggplant is cooking make the tomato sauce. Place the slices on a baking sheet and bake them in the oven for 20 minutes until they are tender and golden in colour. On top of the eggplant slices sprinkle a generous amount of mozzarella cheese and parmesan cheese.
Add a layer of fried eggplant its okay if they overlap a little a handful of Grana or Parmigiano cheese a pinch of salt slices of mozzarella and chopped basil leaves. In another medium-sized shallow dish combine the panko 1 cup Parmesan cheese oregano thyme red pepper flakes salt. Top the casserole with.
Dip eggplant in the egg mixture then coat with the breadcrumb. Repeat the layers until you run out of eggplants slices. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.
Sprinkle with more tomato sauce. Serve this eggplant Parmesan with garlic bread or crusty Italian bread. Arrange about one third of eggplant slices in 1 layer over sauce overlapping slightly if necessary.
This is a popular eggplant dish and it can stand on its own as a main dish. Roast in the preheated oven for 20 minutes flipping eggplant slices halfway through. Spread 2 tablespoons of marinara into the bottom of a lightly.
Prepare the eggplant by cutting them into long 12 inch thick slices using a knife or alternatively a mandolin. Sprinkle on a light coating of parmesan cheese. Layers of breaded and fried eggplant rounds are fried and then layered with an herbed tomato sauce mozzarella cheese and grated Parmesan cheese.
Eggplant Parmesan Parmigiana di melanzane is a true classic Italian dish that has become immensely popular around the world. Cover eggplant with about one third of remaining sauce about 114 cups and one third of. Whisk eggs and water in a shallow bowl.
I use 2 to 4 cloves fresh garlic and 5.
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