Eggplant Parmesan
- 2 lbs (about 2 large) eggplants
- Kosher salt
- 1 28-oz can whole peeled tomatoes
- 1 clove garlic, peeled and minced
- Olive oil
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fine dry breadcrumbs
- 4 large eggs, beaten
- 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
- 1 cup grated high quality Parmesan cheese
- 1 packed cup fresh basil leaves
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (1 packed cup)
- Eggplants (2 lbs)
- Garlic (1 clove)
- Tomatoes, whole (1 28-oz can)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (1)
- Bread & Baked Goods
- Breadcrumbs, fine dry (1/2 cup)
- Dairy
- Mozzarella cheese, fresh (1 1/2 lbs)
- Parmesan cheese, grated high quality (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published August 22, 2005 (7 years ago).
99 people saved this recipe.
