Restaurant Style Crispy Eggplant Parmesan
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
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Slice eggplant 3/4” thick. Arrange on a baking rack or colander in a single layer.
1
Sprinkle each side with salt. Let sit 60 minutes. Lightly blot away moisture a few times.
2
Dredge flour, egg wash, panko & bread crumb mix. Don’t be shy - pack on the crumbs.
3
Heat neutral oil to 350ish or until a little crumb sizzles. Fry until crispy. Drain on paper towels.
4
Arrange in a casserole dish, sprinkle with mozzarella & Parmesan. Par-bake to slightly melt cheese.
5
Use your favorite pasta sauce. You might like this one! EASY FAMILY STYLE SUNDAY SPAGHETTI SAUCE
Scoop on your favorite pasta sauce, more cheese & bake at 350f until bubbly & browned. About 15 min
6
Get the full recipe & also the pasta sauce details at A Food Lover’s Life. Thanks for watching!
So long 2020 gardening season. Will see all you eggplants next year! Amadeo variety from Park Seeds.
3
EGGPLANT
3 tablespoons
KOSHER SALT
OIL FOR FRYING
1 C
FLOUR
3
EGGPLANT
3 tablespoons
KOSHER SALT
OIL FOR FRYING
1 C
FLOUR
1 1/2 C
PANKO BREAD CRUMBS
3/4 C
ITALIAN BREAD CRUMBS
PASTA SAUCE
2 C
MOZZARELLA
1/2 C
PARMESAN CHEESE
2 Tbsp
PARSLEY
2
EGGS
1/4 C
WATER