Eggplant Parmesan Recipe Just One Cookbook at Delbert Sanders blog

Eggplant Parmesan Recipe Just One Cookbook. In a separate bowl, stir together bread crumbs, parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper. Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Lightly beat the egg in a small bowl. Preheat the oven to 400°f and line 2 baking sheets with parchment paper. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed. Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Reduce the heat, cover the pot, and simmer until the eggplants are cooked. Slice eggplant into 1/3” thick rounds.

Easy Baked Eggplant Parmesan Killing Thyme
from www.killingthyme.net

Reduce the heat, cover the pot, and simmer until the eggplants are cooked. Preheat the oven to 400°f and line 2 baking sheets with parchment paper. Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Lightly beat the egg in a small bowl. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Slice eggplant into 1/3” thick rounds. In a separate bowl, stir together bread crumbs, parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper.

Easy Baked Eggplant Parmesan Killing Thyme

Eggplant Parmesan Recipe Just One Cookbook Preheat the oven to 400°f and line 2 baking sheets with parchment paper. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed. Slice eggplant into 1/3” thick rounds. Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Lightly beat the egg in a small bowl. Reduce the heat, cover the pot, and simmer until the eggplants are cooked. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Preheat the oven to 400°f and line 2 baking sheets with parchment paper. In a separate bowl, stir together bread crumbs, parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper.

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