Recipe For Eggplant Parmesan Italian Style. Bake on the lower rack at 425 degrees fahrenheit uncovered until the sauce bubbles and the top is golden about 20 to 25 minutes. Eggplant parmigiana recipe with mortadella.
Spread more sauce over eggplant. Eggplant steaks creamy inside crispy outside italian recipe book wednesday 30th of august 2017 there is no need to salt and dehydrate eggplants like we do when making parmigiana. Fry in hot oil and drain on paper towels once cooked on both sides.
Let the tomato sauce cool to room temperature then add the eggs to the larger bowl of sauce and mix well to combine.
Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels 4. Then dry the eggplants slices with a clean paper towel and dip them in flour. Fry in hot oil and drain on paper towels once cooked on both sides. Preheat oven to 400 f 200 c.