Eggplant-Parmesan Sauce

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Directions
  • Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce. Toss with rigatoni.

  • Photograph by Kang Kim


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    Lightened Chicken and Eggplant Parmesan

    This recipe is featured in:

    Healthy International Recipes