Eggplant Parmigiana ingredients
Makes 4 servingsMain dish
1 large eggplant, washed and unpeeled
Boiling water, for steaming
1/2 cup flour
1 egg, beaten with 1/4 cup milk
1/2 cup dried bread bread crumbs, wheat germ or cracker meal
1/2 cup olive oil
Quick Parmigiana Sauce
1/2-lb. mozzarella or Swiss cheese, sliced
Hot, cooked vermicelli
Eggplant Parmigiana DirectionsCut eggplant into 1/2-inch-thick slices. Steam over boiling water for five (5) minutes. Press each slice firmly between paper towels to remove excess moisture.
Coat each slice well, first with flour, then with egg-milk mixture, and finally with bread crumbs.
Divide olive oil between two large skillets and sauté eggplant over Medium-High heat until golden brown on both sides. Drain slices on paper towels and discard oil.
Return eggplant to skillet. Cover with half of the Parmigiana Sauce and top with the sliced cheese. Cover skillet and cook until the cheese melts, about five (5) minutes.
Place the vermicelli on a platter; spoon remaining half of the Parmigiana Sauce over. Transfer eggplant on top of the sauced vermicelli and serve right away.
Eggplant Parmigiana Notes
- Slightly adapts Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.
Page Last Modified 19 June 2016