Crispbreaded-Eggplant Parmesan

Prep Time: 40 minutes           

Cook Time: 25 minutes           

Yield: 4 servings 

 

1 large eggplants, peeled and cut into 1/3 inch slices            

2 eggs, beaten            

1 1/2 cups Crispbreads Crumbs - Classic, Chile or Cheese flavors (Food Process to bread crumb consistency)           

1/4 cup olive oil            

3 cups spaghetti sauce - house made or your favorite brand           

1/2 lb shredded mozzarella cheese            

1/3 cup grated parmesan cheese

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes.             

2.Rinse and pat dry. Dip each eggplant slice in beaten egg, & dredge with Primizie Crispbread crumbs.            

3. Heat oil in a heavy skillet. Over medium high heat, fry eggplant in hot oil for about 2 minutes per side until golden. Drain on absorbent paper.           

4. Preheat oven to temperature 350°F. Arrange half the eggplant slices in the bottom of a baking dish that's sprayed lightly with nonstick spray.            

5.Spread half the sauce over top. Sprinkle with half the mozzarella & half the Parmesan. Repeat layers.           

6. Bake 20-25 minutes or until mixture is bubbly.

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