LET’S COOK !!!
Eggplant Parmigiana
Ingredients
3 slices of eggplant ( peeled and sliced)
3 oz extra virgin olive oil
4 oz tomato sauce
2 tbsp grated Romano cheese
3 slices of mozzarella cheese
Eggplant, flour, egg-butter and breadcrumbs.
Sauté eggplant in oil until light golden brown on both sides then remove from the pan and place eggplant on paper towels to drain excess oil.
On sheet-pan, layer the following ingredients: tomato sauce just to cover bottom, eggplant, sauce, grated Romano cheese, ½ slice of mozzarella, eggplant, sauce, grated Romano cheese and 2 slices of mozzarella on top. Bake in 350 degree oven for 8-10 minutes then serve over pasta of your choice.
