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Eggplant with Parmesan Cheese Recipe

Ingredients

1 medium eggplant, thinly sliced

2 onion, thinly sliced

1 tablespoon garlic salt

3/4 cup olive oil

1/2 teaspoon seasoning salt

1 teaspoon dried parsley

8 ounces shredded mozzarella cheese

Directions

Rinse the eggplant and cut them in half. In a bowl, mix eggplant, onions, garlic salt, olive oil, seasoning salt, parsley, mozzarella cheese and cheese. Wrap the eggplant in plastic wrap and refrigerate overnight.

When the plastic wrap is completely thawed, peel, halve and slice into 3 slices. Place the slices in a large mixing bowl and toss to make a zig zag.

Heat olive oil in a large skillet on medium heat. Saute eggplant until golden brown. Remove them from plastic wrap, insert knives into the flesh of the eggplant and cut to thin. Place the slices into the skillet and cook over medium heat until golden brown.

To serve, arrange the eggplant slices in a single layer on a plate. Top each open dish with 1/2 slice of eggplant and a slice of onion. Discard the remaining eggplant.

Comments

CYNTHuu writes:

⭐ ⭐ ⭐ ⭐ ⭐

This recipe was very good, but I would double the lemon juice and instead of Dijon, I added RIOT orange nectar. I had some tombstone orange, but I didn't use it. My husband loved it! Although it can be prepared plain and crunchy, I found that WONDERFUL casseroles made with the recipes were made with it and became enamored with the recipe. Therefore, I decided to edit and improve it. I would have put the shrimp in the cavity, but I didn't want them to be dirty. So simple and good.