Bread and Eggplant Parmigiana: the recipe for an original and tasty second course

The bread and eggplant parmigiana It is a simple and very tasty recipe, a variation of the classic Parmigiana, ideal as second course or as single dish for lunch or dinner. It is a dish made with slices of stale bread, which will be sprinkled with ketchup, fried eggplants, mozzarella cheese my Parmesan, creating layers; then everything will be cooked In the oven around 20 minutes. At the end of the preparation you will obtain a delicious and fibrous Parmesan bread that will conquer everyone. Here is how to prepare it.

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How to prepare bread and eggplant parmigiana

Cut the aubergines into slices lengthwise. Transfer them to a plate and season them with salt to dry them out.

Flour the aubergine slices and then fry them in the oil for a few minutes.

Toss the stale bread slices into the tomato sauce to soften them.

Spread the sauce in the pan with a spoon, and then place the bread. Sprinkle the Parmesan cheese and add the fried eggplant.

Spread some more sauce and add more Parmesan and mozzarella cheese. Repeat the process and as the last layer add the Parmesan and the mozzarella.

Bake in a static oven at 190°C for 20 minutes.

storage

You can store the bread and eggplant parmigiana in the fridge for 1-2 daysinside an airtight container. Reheat in the oven for a few minutes before serving.