Eggplant Parmigiana
Slice your Eggplant into 1 inch slices.
1
Coat each slice of Eggplant in flour and set aside.
Make an Egg Wash with one egg and 1 half cup of water!
Coat each slice in the Eggwash on both sides.
Season 1 Cup of Panko And season with 1/2 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp Italian seasoning, 1TB salt and 2 TB Parm Cheese and combine.
Completely coat each slice of Eggplant in Seasoned Breadcrumbs.
Fry each slice of breaded Eggplant in hot oil. Fry until Golden brown on both sides.
Top each fried slice of Eggplant in Marinara Sauce and top with Shredded and Buffalo Mozzarella Cheese.
Bake until Cheese is melted and golden brown. Serve with your favorite pasta and a little extra sauce. Garnish with Fresh Basil.
What you'll need
1/2 Cup
Water
1
Egg
1 Cup
Shredded Mozzerella
1/2 Cup
Flour
1 Cup
Panko Bread Crumbs
Buffalo Mozzerella
1 box or bag
Pasta
3 Cups
Marinara Sauce
1 Large
Eggplant
Italian Seasoning
Garlic Powder
Black Pepper
Salt
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Water
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Egg
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Pasta
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Flour
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Panko Bread Crumbs
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Shredded Mozzerella
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Buffalo Mozzerella
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Marinara Sauce
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Eggplant
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Garlic Powder
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Italian Seasoning
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Black Pepper
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Salt
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