Eggplant parmigiana
Bella rocked this dish. 10/10!
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Eggplants, large: 5
Eggs
Flour
Homemade breadcrumbs
Basil
Parmigiana, freshly grated
Homemade tomato sauce (whichever recipe you like)
Salt, for the eggplant
EVOO, for frying
Method
Salt the eggplant.
Let it sit for an hour.
Wash the eggplant.
Pat it dry.
Lay out your flour, egg wash and homemade breadcrumbs.
Add grated parm to the egg wash.
Season the eggplant.
Toss the eggplant through your flour, egg wash and breadcrumbs.
Set the eggplant aside.
Fry the eggplant in EVOO.
Layer a deep pan with tomato sauce, eggplant and grated parmigiana on top.
Repeat the layers until you get to the top of your pan.
Bake at 400 for 25 minutes, covered with foil.
Remove the foil.
Finish it off under the broiler to get a nice crisp.
