Eleanora's Eggplant Parmigiana

Name: Eleanora's Eggplant Parmigiana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon dried basil; 1 teaspoon dried parsley; 3 mediums eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices; 14 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 10 servings light olive oil, for frying; 10 servings Eleanoras Marinara Sauce; 454 grams cups shredded, aged mozzarella; 2 teaspoons dried oregano; 113 grams 1/4 cups finely grated pecorino romano cheese; 710 milliliters unseasoned, dry breadcrumbs

The recipe Eleanora's Eggplant Parmigian A mixture of oregano, eggs, eleanora's marinara sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light olive oil you could follow this main course with the Banana Bread (Diabetic) as a dessert. It works well as a main course. It is a good option if you're following a vegetarian diet.