Description
Move over, pizza. There's a new Italian dish in town, and it's eggplant parmigiana. This cheesy, saucy masterpiece is perfect for any occasion, whether you're looking for a quick and easy weeknight dinner or a hearty feast to impress your guests. So what are you waiting for? Grab some eggplants and get cooking!
Ingredients
Scale
-
- 1 eggplant
- ½ cup all-purpose flour
- 3 tablespoons olive oil
-
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
-
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 slices Italian bread, toasted
Instructions
-
- Preheat oven to 425 degrees F (220 degrees C).
-
- Cut eggplant into ½-inch slices. Spread flour in a shallow dish. Dip eggplant slices in flour to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Add eggplant slices and cook until golden brown, about 2 minutes per side.
- Transfer to a 9x13 inch baking dish.
-
- In a small bowl, combine Parmesan cheese, parsley, garlic, diced tomatoes, salt, and black pepper.
- Pour over eggplant in the baking dish.
- Bake in preheated oven for 20 minutes or until bubbly.
- Serve with toasted Italian bread slices.
Enjoy this delicious eggplant parmigiana recipe! This dish is perfect for a quick and easy weeknight meal.
