Eggplant Parmesan consists of thinly sliced eggplant, dredged in flour and coated with an egg mixture. It is topped with meat sauce and baked in an oven. The dish originally came from Italy; but has become extremely popular in many cultures. It is a delicious and unique way of cooking egg plants.
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PDFIngredients:
- 3 medium size eggplant sliced lengthwise thinly
- 3 beaten eggs
- 1 cup flour
- salt and pepper
- cooking oil
- mozzarella and parmesan cheese
- For meat sauce:
- 1/2 kilo ground beef
- 1 small onion chopped
- 1/2 cup spaghetti sauce
- 3 cloves garlic minced
- salt and pepper
(5 / 5)
Method:
- To make the meat sauce: Pan fry ground beef over medium heat until brown and drain excess oil. Add in onion and garlic and saute with the beef until fragrant. Pour in spaghetti sauce and simmer over low heat at least 20 minutes. Salt and pepper to taste. Set aside.
- Sprinkle salt and pepper into a bowl of flour and into a bowl of beaten eggs.
- Slice eggplant thinly and dredge into the bowl of flour. Next, dip each eggplant into the bowl of beaten eggs. Deep fry in hot cooking oil, until all sides, are light golden brown. Drain excess oil in a paper towel.
- Spoon mixture into a bottom of a casserole dish and spread evenly. Arrange fried eggplant into a single layer. Top each with meat sauce. Sprinkle cheese over. Repeat procedure for desired layers. The top layer should have lots of cheese.
- Bake in a preheated oven at 350 degrees for at least 20 minutes. Allow to cool and serve.
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