Eggplant Parmigiana

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 2 medium eggplants
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ½ cup flour
• 1 tsp crushed garlic
• 2 eggs
• ½ cup milk
• 2 oz oil
• salt & pepper to taste
  

Method

1. Preheat oven at 350ºC. 
2. Cut each eggplant into 4 slices approx. 1 inch thick.
3. Add salt and pepper to flour and coat eggplant on both sides with seasoned flour.
4. Beat eggs lightly and add milk.
5. Combine bread crumbs, parmesan cheese and garlic.
6. Dip eggplant slices into egg mixture then into bread crumb mixture to coat well.
7. Heat oil in large skillet and sauté eggplant slices until golden brown on both sides.
8. Place eggplant slices on baking sheet and cook in preheated oven for 15 - 20 minutes.
9. Serve 2 slices per person.
10. May be served with tomato basil or marinara sauce.
    

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