EGGPLANT PARMESAN

EGGPLANT PARMESAN
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  • CourseMain Dish
EGGPLANT PARMESAN
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 2 pounds medium eggplants about 1 1/2total, peeled or not.
  • 2 eggs beaten
  • 2 cups fine dry bread crumbs, with 1/2 teaspoon each salt and pepper
  • olive oil for frying
  • 26 ounce jar of favorite spaghetti sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried Basil optional
Instructions
  1. Wash eggplant and slice into 1/4 -1/3 -inch thick slices.
  2. Dip into beaten eggs and dredge with seasoned bread crumbs.
  3. Place slices on a plate and chill for ½ hour to an hour.
  4. Heat olive oil in a heavy skillet. Fry eggplant on both sides until golden and crispy.
  5. Drain well on paper towels.
  6. Butter a 13x9-inch glass baking dish and lightly coat with some of the leftover bread crumbs.
  7. Spread 1/3 of the sauce in baking dish.
  8. Layer half of the eggplant, half of the mozzarella cheese, another 1/3 of the sauce, and half the Parmesan.
  9. Repeat layers.
  10. Sprinkle basil on top.
  11. Bake at 350° for 30 to 40 minutes, until cheese is browning and bubbly.
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