Eggplant Alla Parmiggiana

1. 1

   In a small bowl not too deep, mix breadcrumb, parmesan and oregano.

2. 2

   Put the flour in another bowl not too deep and the eggs in another one.

3. 3

   Dip the slices of eggplant in the flour, flipping them to coat well (shake the excess of flour).

4. 4

   Then, soak in beaten eggs, then in the breadcrumbs.

5. 5

   Put slices of eggplant on a baking sheet that has greased foil paper.

6. 6

   Sprinkle with oil.

7. 7

   Cook in a preheated oven of 400 F for 15 to 18 minutes or until softened and golden/crispy (flip at mid-cooking).

8. 8

   When ready to serve, put a little bit of warm marinara sauce.

9. 9

   Sprinkle with basil and parmesan, if wanted.

* Per serving · 4 servings · Values may vary.

No additional tips available.