@betty.cooks: Eggplant parmigiana recipe * 1 or two large eggplant - thinly sliced * 6-7 eggs scrambled with salt and pepper * A bag or two of panko breading * 2 large jars of Rao's marinara sauce * 2-3 fresh mozzarella - grate * 1 cup of freshly grated Parmesan cheese * 2 bunches of basil - finely chopped * Red pepper flakes * Salt * Pepper * Olive oil * Veg oil Steps Add salt and pepper to the egg mixture Coat sliced eggplant in the egg mixture, in batches, ensuring thorough coverage on each side Bread each eggplant slice with panko breadcrumbs on both sides and continue Next, heat about 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. - In batches, cook the eggplant on each side until golden brown, about 3-4 minutes per side. - Remove the cooked eggplant to a paper towel-lined plate, layering the eggplant on paper towels to absorb excess oil. Repeat with the remaining eggplant. Take a baking pan and add a splash of olive oil, coating the bottom of the pan. Then take a cup of tomato sauce and layer it on top, covering the entire bottom. - Layer the slices of eggplant at the bottom of the pan, making sure to space out each slice. - Add tomato sauce. - Add shredded mozzarella. - Add Parmesan cheese. - Season with salt and pepper. - Sprinkle red pepper flakes *this makes the dish Add a generous amount of chopped basil it elevates the dish *trust me on this! - Add a splash of premium olive oil - Repeat the process, starting with eggplant, about 4-5 layers Finish with eggplant, then add basil and Parmesan cheese. Top with a drizzle of oil. Preheat oven to 375 for 30-35 minutes, until sauce bubbles. *Individual eggplant stacks are perfect for serving and extra delicious. Groceries @FreshDirect Enjoy! Xx@Betty

Betty Cooks

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Tuesday 01 April 2025 04:30:24 GMT