Eggplant Parmesan by Angela

I have finally prepared an Eggplant Parmesan that the kids like. In fact, they’ve given it a HUGE thumbs up! Yeah!!! Because of the success, I’m sharing the recipe in hopes to bring a love for eggplant to your family.

You’ll Need:
1 Eggplant, cut into 1/4 inch slices with the skin removed
1 cup of your favorite bread crumbs OR 1 cup of Ian’s Panko Breadcrumbs OR 1 cup of Grape Nuts (R) OR 1 cup of Corn Flakes, crushed
1/4 cup of Grated Parmesan
1 TBSP of Italian Seasoning or mix of fresh Parsley, Oregano, and Garlic
2 Eggs
2 TBSP Dijon Mustard
1/3 jar of Marinara Sauce
2-3 TBSP of Oil

Mix the dry ingredients in a bowl. Mix the eggs and mustard in a separate bowl. Dip the eggplant slices in the wet mixture, coating both sides. Then dip the eggplant into the dry mixture, coating both sides. Fry the eggplant in a skillet or pan until both sides are golden brown. Place fried eggplant slices into a glass pan and bake at 350F for 20 minutes. After removing the eggplant slices from the oven, cover with marinara and serve with your favorite pasta.

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One response to “Eggplant Parmesan by Angela

  1. We just prepared it tonight and it was delicious. The only thing I changed is that I used egg whites and did double dip, this is coated the eggplant in the wet mixture, then the dry mixture, then again the wet and again the dry, it gives it a better breading I think.

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