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Eggplant Parmesan
Preparation info
- Yield:
8
Portions - Difficulty
Medium
Appears in
By Hinnerk von Bargen and Culinary Institute of America
Published 2015
Ingredients
3 lb 1.36 kg - Salt, as needed
- Ground black pepper, as needed
Method
- Peel the eggplant and cut into ½-in/1-cm slices. Toss the eggplant slices in a small amount of salt and allow to sit in a colander until eggplant appears moist, about 15 minutes.
- Pat the eggplant dry and season with black pepper. Dredge the sliced eggplant in flour and shake off the excess. Dip in the egg wash and shake off the excess. Dredge in the bread crumb
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