ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS:
http://www.lulu.com/spotlight/onepotchef
Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love. Eggplant slices are given a cheesy crumb coating, then shallow fried and topped with tomato pasta sauce and cheese. Baked until hot and bubbling, this fabulous dish is best served with a side salad or some steamed mixed vegetables – give it a go!
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11
===============
INGREDIENT LIST:
===============
2 Large Eggplant
3/4 Cup of Dry Breadcrumbs
1 Cup of Finely Grated Parmesan Cheese
2 Teaspoons of Mixed Dried Italian Herbs
2 Eggs (lightly beaten with 2 tablespoons of water)
2 x 500g Jars of Tomato Pasta Sauce
2 Cups of Grated Mozzarella Cheese
Fresh Basil Leaves (to garnish)
Olive Oil (for frying)
Freshly Cracked Black Pepper
Preparation Time: About 25 minutes
Cooking Time: About 25 minutes
SERVES 6
All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my website: http://www.onepotchefshow.com/measurement-conversion-chart/
FOLLOW ME ON TWITTER
http://www.twitter.com/onepotchef
FOLLOW ME ON FACEBOOK
http://www.facebook.com/onepotchef
FOLLOW ME ON INSTAGRAM
http://www.instagram.com/onepotchefshow
PLEASE SUBSCRIBE!
http://au.youtube.com/subscription_center?add_user=OnePotChefShow
More cooking videos at:
http://www.onepotchefshow.com
Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
source
Facebook
RSS