Eggplant is breaded and fried then topped with sauce and cheese and baked, in this Eggplant Parmesan recipe.
Ingredients:
- 1 large eggplant, about 1 1/2 pounds
- 2 eggs, beaten
- 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
- olive oil
- 2 cans (8 ounces each) tomato sauce
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano, crumbled
- 16 ounces sliced mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparation:
Directions for Eggplant Parmesan
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350° for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350° for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.
More Eggplant Parmesan
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Fried Eggplant Parmesan
Eggplant Parmesan
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese
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