EGGPLANT PARMESAN
This is a lovely take on a classic Italian dish. I love it (but why wouldn't I if I'm posting it) some one please write a review. I t is a perfect entree. Enjoy
Provided by Austin Marlowe
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut Eggplant into 1/4-1/2 strips.
- Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices.
- In another pan mix breadcrunbs and parmisian cheese.
- Heat olive Oil in large skillet.
- Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side.
- Top with marinara sauce and mozzerella cheese.
- *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*.
Nutrition Facts : Calories 387, Fat 21.2, SaturatedFat 8.2, Cholesterol 140.2, Sodium 936, Carbohydrate 30, Fiber 6.1, Sugar 5.5, Protein 20
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