Eggplant Parmigiana

Ingredients

  • 2 large, peeled eggplants, cut into 1/3 inch slices
  • 1 cup(s) flour
  • 1 cup(s) olive oil
  • 2 cup(s) parmesan cheese
  • Béchamel Sauce:
  • 8 tablespoon(s) unsalted butter
  • 1 cup(s) flour
  • + 12 more ingredients
    • 4 cup(s) whole milk, warm
    • optional: grated or dry nutmeg
    • Tomato Sauce:
    • 3 medium carrots, diced
    • 2 stalk(s) celery, diced
    • 1 red onion
    • 2 clove(s) garlic, peeled, whole
    • 2 pound(s) canned tomatoes with juice
    • 6 leaves fresh basil or 2 tablespoons dry
    • 2 tablespoon(s) olive oil
    • salt and pepper
    • Eggplant:

Make tomato Sauce: Place all ingredients in medium pot and cook for 35-45 minutes, covered. Pureé with immersion blender or food processor. Preheat oven to 375 degrees Place sliced eggplants in colander and sprinkle with salt. Let sit 15-30 minutes, then rinse to remove salt and drain on pape...

View full recipe at RecipeTips.com

Comments

Variations on Eggplant Parmigiana

  • Eggplant Parmigiana
    • 2 medium eggplants (about 1 1/2 pounds)
    • 1 cup milk
    • 2 tablespoons chopped fresh basil, divided
    • 1 1/2 cups Italian-seasoned breadcrumbs
    • +4 other ingredients
  • Eggplant Parmigiana
    • 2 pounds eggplant (about 2 medium)
    • 2 (8-ounce) packages mozzarella cheese slices
    • 1 teaspoon minced fresh basil
    • 1 cup all-purpose flour
    • +10 other ingredients


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