Eggplant Parmesan

Step one, slice a large eggplant into fairly thick (about 1/4 inch) slices. Step two, fork them (so they absorb the egg mixture better later)

Then I mixed some bread crumbs, chopped fresh flat leaf italian parsley, and parmesan.

I whipped a few eggs with a little milk, then added a generous heap of minced garlic, and a few heavy pours of Tabasco.

I dipped each slice of eggplant in the egg then pressed it into the bread crumbs, making sure both sides were evenly coated, then sprinkled a little extra bread crumb mixture on top. Baked them for about 30 minutes at 400 flipping once. While they were baking I just made some standard spaghetti and marinara.

Topped with a sprinkle of parmesan and a few shakes of red pepper flakes.

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Comments on: "Eggplant Parmesan" (1)

  1. Best dish I’ve tried yet I would say. YUUUUMMMMMM!!!!!

    This would be on the menu at my dream wedding to Edward Norton in Napa in a kosher winery. Not that Ive thought of it really.

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