Thursday, 7 March 2013

Skillet Eggplant Parmigiana

1 medium eggplant, sliced
1 egg
1 tablespoon milk
1 cup breadcrumbs (I used Italian Style)
salt and pepper
1 tablespoon olive oil
1 cup marinara sauce
sliced fresh mozzarella
1/4 cup grated Parmesan cheese
1/4 cup freshly chopped basil leaves


Heat oven to 400°. Heat large cast iron skillet over medium heat. Slice eggplant in thick slices. Add egg, milk, salt and pepper to a small bowl and whisk well. Add breadcrumbs to another bowl. Coat eggplant slices in egg and dredge in breadcrumbs.
Add eggplant slices to a pre-heated skillet drizzled with olive oil. Brown on both sides. Add marinara sauce around eggplant slices and on top as shown in picture. Add mozzarella and transfer skillet to oven. Bake just until cheese begins to melt and then remove from oven. Garnish with lots of grated Parmesan and fresh basil leaves. 

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