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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!
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INGREDIENT LIST:
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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/
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
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View Comments (28)
My vegitarian daughter hates this and my meat eater daughter loves it!
Omg yumo
so yum! where have you been one pot chef!?! we're missing you!
when's the next recipe? love them.
Love your channel !
Since i'm not a fan of eggplant, would zucchini work for this?
Where are you OnePot?! I miss you!
Aubergine
Thank you this looks good love your smile
Hi David, praises from the U.S . Your presentation ,gracefulness , simplicity and recipies are wonderful. Please keep up the great vids and thank you so much for sharing. God bless you and all of your endeavors.