Eggplant Parmigiana Add the tomatoes, basil, salt and pepper and cook, stirring occasionally, 30 minutes. Preheat oven to moderate 350F. Combine the flour, egg and 1/4 teaspoon salt. Dip the eggplant slices in the batter and fry in the remaining oil until lightly browned on both sides. Place alternate layers of eggplant, sauce and cheeses in a large casserole. Dot the top with butter and bake 30 minutes. Serves 6. |
Everyday Cooking Home Razzle Dazzle Recipes
Copyright �2002 - 2012
That's My Home