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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 11

Print this Recipe    Eggplant Parmesan 11

Melanzana alla Parmigiana, Eggplant Parmigina

2 large eggplants, peeled and sliced
4 Tbsp flour
2 tsp salt
1 tsp pepper, freshly ground
1 pinch oregano
4 eggs, beaten
4 oz olive oil
1 cup tomato sauce, see recipe
1 cup bechamel sauce, see recipe
1/2 cup Parmesan cheese, freshly grated
4 oz Mozzarella cheese
1 jar artichoke hearts, drained (10 oz. jar)

Preheat oven to 350 F/175 C.

Slice the eggplants crossways into 1/2 inch/1 cm slices. Mix the
flour with the salt, pepper and oregano and dredge the eggplant
slices. Then dip the slices in the beaten egg until well coated.
Heat the oil in a large fry pan and cook the eggplant for one minute
on each side over medium heat. Remove and drain.

Pour a little of the tomato sauce on the bottom of a casserole
dish, and cover with a layer of the eggplant slices. Grate half of
the Mozzarella cheese, and mix together with the Parmesan cheese,
Bechamel sauce, and the remaining tomato sauce. Pour a little of
this mixture over the eggplant slices to cover, then add another
layer of eggplant slices. Continue this until all the eggplant and
sauce is used up.

Slice the artichoke heats in half and place on top of the eggplant.
Slice the remaining Mozzarella cheese and top off the dish. Bake
in the oven for 40 minutes or until the top is bubbling. Turn off
the heat and let the dish sit in the oven for 5 minutes more.
Remove, cut into large squares and serve. Serves 4.

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