Egg-Plant Parmigiana

Name: Egg-Plant Parmigiana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4 as a main dish or 6 as a side dish
Cuisine: American
Ingredients: 1 tablespoon cold water; 2 large firm shiny aubergines; 150 g (5 oz) fresh breadcrumbs; 500 g (1 lb) mozzarella cheese, sliced; groundnut or sunflower oil for shallow frying; seasoned flour; 1 teaspoon sunflower oil; 100 g (3½ oz) freshly grated parmesan cheese; 2 large eggs (size 1–2)

Preparation info

Serves
4
as a main dish

Difficulty
Medium
Ready in
35 min

Appears in

American Baking

By Patricia Lousada

Published 1986

About

The egg-like shape of the aubergine is the reason for its name in the States. This is an excellent American-Italian dish: egg-plants sautéed and then baked with mozzarella and parmesan cheese. It can be a tasty main course for lunch or a light supper, or be served as a vegetable dish.

Ingredients

2 large firm shiny aubergines
2 large eggs (size 1–2)
1 tablespoon

Americas
United States
Supper
Lunch
Main course
Vegetarian

Method

Preheat the oven. Trim off the ends of the aubergines and discard them. Cut them into slices slightly less than 1 cm (½-inch) thick. Beat the eggs with the water and oil. Coat the aubergine slices in the seasoned flour, dip them into the egg mixture, coating them well on all sides, and then coat them in breadcrumbs.

Heat about 1