The Recipe

Eggplant Parmesan

Name: Eggplant Parmesan
Yield: servings:8
Ingredients: 2 cans (28 ounces each) whole peeled tomatoes; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices; 1 cup all-purpose flour; 3 eggs, lightly beaten; 1 cup plain dried breadcrumbs; Vegetable oil, for frying; 1/2 cup grated Parmesan; 1/2 pound whole fresh mozzarella, cut into large chunks

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

INGREDIENTS

2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

DIRECTIONS

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NUTRITION