Home -> [Eggplant, Italian, Vegetables, Western European] -> [Melanzana alla parmigiana - eggplant parmigina Recipe]
 
 

Melanzana alla parmigiana - eggplant parmigina
Artist: _
Categories: Eggplant, Italian, Vegetables, Western European
Yield: 4
Rating: 0
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Ingredients:
2 largeEggplants, peeled and slice
-d
4 tbspFlour
2 tspSalt
1 tspPepper, freshly ground
1 pinchOregano
4 Eggs, beaten
4 ozOlive oil
1 cupTomatoes sauce, see recipe
1 cupBechamel sauce, see recipe
1/2 cupParmesan cheese, freshly gr
-ated
4 ozMozzarella cheese
1 Jars Artichoke hearts, drain
-10 oz. jar)
Procedures:
1Fat grams per serving: approx. cook time: :50 preheat oven to 350°F/175 c. slice the eggplants crossways into ?inch/1 cm slices.
2Mix the flour with the salt, pepper and oregano and dredge the eggplant slices.
3Then dip the slices in the beaten egg until well coated.
4Heat the oil in a large fry pan and cook the eggplant for one minute on each side over medium heat.
5Remove and drain.
6Pour a little of the tomato sauce on the bottom of a casserole dish, and cover with a layer of the eggplant slices.
7Grate half of the mozzarella cheese, and mix together with the parmesan cheese, bechamel sauce, and the remaining tomato sauce.
8Pour a little of this mixture over the eggplant slices to cover, then add another layer of eggplant slices.
9Continue this until all the eggplant and sauce is used up.
10Slice the artichoke heats in half and place on top of the eggplant.
11Slice the remaining mozzarella cheese and top off the dish.
12Bake in the oven for 40 minutes or until the top is bubbling.
13Turn off the heat and let the dish sit in the oven for 5 minutes more.
14Remove, cut into large squares and serve.
15Serves
 
 
 
 

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