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rocco dispirito’s eggplant parmesan recipe

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Preheat oven to 375°F.

Step 2

In a shallow dish, combine breadcrumbs, parmesan cheese, oregano, garlic powder, salt, and black pepper.

Step 3

Place flour and eggs into two separate shallow dishes.

Step 4

Dredge eggplant slices in flour, then dip in eggs, and coat with breadcrumb mixture.

Step 5

In a large skillet, heat olive oil over medium-high heat. Working in batches, cook eggplant slices until golden brown, about 2 minutes per side.

Step 6

In a 9x13 inch baking dish, spread a thin layer of tomato sauce. Arrange cooked eggplant slices in a single layer over sauce. Top with more tomato sauce and shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with cheese on top.

Step 7

Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until cheese is golden and bubbly.

Step 8

Let cool for 5 minutes before serving.

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