Eggplant Parmigiana


1 lg eggplant, about 1 1/2 lb
2 eggs, beaten
1 1/2 cup fine dry bread crumbs, mixed with 3/4 tsp salt & 1/2 tsp pepper
1 can (15 oz ) tomato sauce
1 tsp basil
1/2 tsp oregano
1 lb mozzarella cheese, sliced
1/2 cup grated Parmesan cheese

How to prepare

Wash eggplant and cut crosswise in 1/2″ slices. Dip into eggs, coat with bread crumbs, place on platter and chill 1/2 hour. Heat about 1/8″ oil in skillet. Fry eggplant on both sides until golden and crisp. Drain on paper towel. Heat tomato sauce, basil and oregano in sm saucepan. Spread a third of the sauce in greased 12 x 8 x 2″ or other shallow baking dish. Layer half the eggplant, half the mozzarella, a third of the sauce and half the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven until hot and bubbly, about 30 minutes. Makes 6 servings.

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