eggplant parmesan by eddie

Name: Eggplant Parmesan by Eddie
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large eggplant, about 1 1/2 pound; 3 - eggs, beaten; 1 1/2 cup(s) bread crumbs; 1 cup(s) olive oil, extra virgin; 2 teaspoon(s) oregano; 2 teaspoon(s) salt; 1/2 pound(s) sliced mozzarella cheese; 32 oz. can(s) Hunts tomato sauce; 1/2 cup(s) grated Parmesan cheese

(5 RATINGS)

191 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Mar 7, 2011

Kiss the cook for making this eggplant Parmesan. This is one of the best vegetable dishes Mom used to make.

Rate

Eddie, I made this tonight. It is great. Here is my pic. You can use it if you want. Nancy

prep time 20 Min

cook time 30 Min

method Convection Oven

yield 8 serving(s)

Ingredients

1 large eggplant, about 1 1/2 pound
3 - eggs, beaten
1 1/2 cups bread crumbs
1 cup olive oil, extra virgin
2 teaspoons oregano
2 teaspoons salt
1/2 pound sliced mozzarella cheese
32 oz. cans Hunts tomato sauce
1/2 cup grated Parmesan cheese

How To Make eggplant parmesan by eddie

Step 1

Preheat oven to 350 degrees. Lightly grease a 9 by 9 by 1 3/4 inch pan. Cut eggplant crosswise into 1/4 inch slices.

Step 2

Dip into beaten egg, then bread crumbs, coating completely. Heat oil in a skillet. Saute eggplant until golden brown. About 2 minutes on each side.
Step 3

In a baking dish, layer in order: half the eggplant, 1 teaspoon oregano, 1 teaspoon salt, half the mozzarella cheese slices, half the tomato sauce, and parmesan cheese. Repeat these layers.
Step 4

Bake uncovered 25 to 30 minutes until cheese is melted and eggplant is tender.
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