Eggplant Parmigiana Recipe | How to Make Baked Eggplant Parmesan | Eggplant Parmesan | Video Recipe
Ingredients:
2 large Eggplants or smaller ones totaling 2.5 to 3 lbs (1.100 to 1.400 grams)
2 lbs fresh Mozzarella sliced
4 ounces Parmigiano Reggiano (110 grams)
Fresh basil 10 to 15 large leaves
For the Tomato Sauce:-
2 x 35 ounces can of Peeled tomatoes (995 grams X 2)
2 large cloves of Garlic
1/4 cup Extra Virgin Olive Oil (55 ml)
1 1/2 tsp Salt or to taste
Fresh Basil -5 large leaves
Batter to dip Eggplants:-
5 Eggs
1/2 cup all-Purpose Flour
(100 grams)
1/2 tsp Salt
Fresh cracked pepper to taste
1/4 cup Milk (55 ml)
For frying the Eggplant:-
2 cups Vegetable/Canola/Sunflower/Peanut Oil (480 ml)
Eggplant Parmigiana Video Recipe | How to Make Baked Eggplant Parmesan | Eggplant Parmesan | Video Recipe
30 май 2020