Eggplant Parmigiana Video Recipe | How to Make Baked Eggplant Parmesan

Eggplant Parmigiana Recipe | How to Make Baked Eggplant Parmesan | Eggplant Parmesan | Video Recipe Ingredients: 2 large Eggplants or smaller ones totaling 2.5 to 3 lbs (1.100 to 1.400 grams) 2 lbs fresh Mozzarella sliced 4 ounces Parmigiano Reggiano (110 grams) Fresh basil 10 to 15 large leaves For the Tomato Sauce:- 2 x 35 ounces can of Peeled tomatoes (995 grams X 2) 2 large cloves of Garlic 1/4 cup Extra Virgin Olive Oil (55 ml) 1 1/2 tsp Salt or to taste Fresh Basil -5 large leaves Batter to dip Eggplants:- 5 Eggs 1/2 cup all-Purpose Flour (100 grams) 1/2 tsp Salt Fresh cracked pepper to taste 1/4 cup Milk (55 ml) For frying the Eggplant:- 2 cups Vegetable/Canola/Sunflower/Peanut Oil (480 ml) Eggplant Parmigiana Video Recipe | How to Make Baked Eggplant Parmesan | Eggplant Parmesan | Video Recipe

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