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Buca Di Beppo's Eggplant Parmigiana

























Ingredients:
  • 1 Each Eggplant
  • ½ Cup Flour
  • 2 Each Eggs
  • ¼ Cup Milk
  • ½ Cup Italian Breadcrumbs
  • 3 Cups Marinara Sauce
  • 3 Cups Mozzarella Cheese, shredded
  • ¼ Cup Extra Virgin Olive Oil 
  • 2 Cups Tomato, diced
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 3 Tbsp. Basil, chopped
  • 1½ Tbsp. Parmesan Cheese, grated 
  • 1½ tsp. Parsley, chopped


Procedure:
  1. Slice eggplant into ¼" thick slices.

  2. Whisk eggs and milk together.

  3. Dredge eggplant slices in flour, then in egg mixture, and then breadcrumbs.

  4. Heat oil in sauté pan and place eggplant slices in pan. Fry until dark golden brown.

  5. Layer eggplant evenly on a baking pan.

  6. Spread 1 cup marinara sauce evenly over each slice, followed by a layer of mozzarella.

  7. Bake eggplant in 500° F oven until cheese is melted, bubbly, and brown.

  8. While eggplant is baking, heat olive oil in a sauté pan and add diced tomatoes, salt, and pepper.

  9. Sauté for 30 seconds.

  10. Add 1 cup marinara and chopped basil and bring to a simmer.

  11. Ladle 1 cup hot marinara sauce across bottom of serving platter.

  12. Remove eggplant from oven and top each slice with the diced tomatoes.

  13. Stack eggplant in stacks of 3 each side by side on platter.

  14. Sprinkle parmesan cheese and parsley over the top of the eggplant stacks.

  15. Serve and enjoy!


To find the Buca di Beppo nearest you, go to www.bucadibeppo.com.


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