A classic Italian baked Eggplant Parmesan casserole with breaded eggplant slices layered with Mozzarella, Parmesan, basil, and tomato sauce.
EGGPLANT PARMIGIANA INGREDIENTS:
3 large Eggplant – ½ Tbsp Black Pepper
1 Tbsp Salt – 5 extra-large Eggs – Chopped Fresh Parsley
1 cup All-Purpose Flour (add Salt & Pepper) – Sliced Provolone Cheese (optional)
½ cup Vegetable Oil – 1 lb shredded Mozzarella
1 cup grated Pecorino Romano Cheese.
Sauce/Gravy:
½ Onion – 3 cloves Garlic – 3 Tbsp Olive Oil
2 qts Crushed Plum Tomatoes – 4-6 Fresh Basil Leaves
1 tsp Oregano – ½ tsp Black Pepper – 1 Tbsp Salt
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