Eggplant Parmesan

Directions for eggplant Parmesan
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned. Transfer eggplant to paper towels to drain well.

Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted. Eggplant Parmesan serves 8 to 10.

Tomato Sauce with Herbs

• 1 tablespoon minced onion
• 1 tablespoon vegetable oil
• 3 cans (8 ounces each) tomato sauce
• 1 1/4 teaspoons leaf oregano, crumbled
• 1/4 teaspoon dried basil
• pinch salt

Sauté onion in oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes. Makes 3 cups of tomato sauce with Italian herbs for Eggplant Parmesan.

More Eggplant Parmesan
Eggplant Parmesan Stuffed
Fried Eggplant Parmesan
Eggplant Parmesan
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese

Eggplant Recipes
Eggplant Casserole Recipes
Eggplant Parmesan Recipes
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