Eggplant Parmesan
- 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants)
- Salt
- 1 cup all-purpose flour
- Freshly ground black pepper
- 2 large eggs, beaten
- 1/2 cup whole milk
- 1 1/2 cups panko
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Olive oil, for frying
- 1 1/2 cups warm Basic Tomato Sauce, plus more for serving
- 24 medium whole basil leaves
- 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
- This recipe is vegetarian
- Produce
- Basil, medium whole leaves (24)
- Japanese eggplant (1 thick 24 (1/2-inch-thick) slices)
- Condiments
- Tomato sauce, Basic (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (1 cup)
- Black pepper, Freshly ground (1)
- Olive oil (1)
- Salt (1)
- Bread & Baked Goods
- Panko (1 1/2 cups)
- Dairy
- Mozzarella, fresh (1 thick 24 (1/4-inch-thick) slices)
- Parmigiano-reggiano cheese (1/2 cup)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
Social Stats
58.2Rating
1-100
1-100
13Tweets
101Facebook
Likes
Likes
1StumbleUpon
Views
Views
536PinterestPins
Recipe Stats
Published October 22, 2007 (5 years ago).
10 people saved this recipe.
