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Eggplant Parmesan with crispy layers, marinara, melted cheeses, and basil on a rustic table, surrounded by fresh ingredients.

Eggplant Parmesan

Preparation time: 35 min 

Cook time: 10 min + 10 min

2 servings

Ingredients:

  • 1 large eggplant
  • 2 teaspoons of PERFEITO No.5 seasoning
  • 1/2 cup of all-purpose flour
  • 2 beaten eggs
  • 1 cup of bread crumbs
  • 1/2 cup of vegetable oil
  • 1 1/2 cups of tomato puree
  • 1/2 cup of grated mozzarella cheese
  • 2 tablespoons of grated parmesan cheese
  • Fresh basil leaves

Instructions:

Slice the eggplant lengthwise into thin slices and season with PERFEITO No.5.

Dip the eggplant slices in flour, then in beaten eggs, and finally in bread crumbs.

Heat a thick-bottomed skillet, add vegetable oil, and fry the eggplant slices until they are golden brown on both sides. Place them on a wire rack to drain excess oil.

In a baking dish, spread half of the tomato puree, then arrange the fried eggplant slices, and top the eggplant with mozzarella cheese.

Cover with the remaining tomato puree, and sprinkle with parmesan cheese. Bake in a preheated oven at 200°C (392°F) for 5 to 10 minutes, until the cheese is melted and golden brown, and garnish with fresh basil leaves.

Serve as an appetizer, accompanied by rustic bread.

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