eggplant parmesan by eddie

Name: EGGPLANT PARMESAN BY EDDIE
Prep time: 20 min
Cook time: 30 min
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 or vegetable oil; 2 teaspoon(s) oregano; 2 teaspoon(s) salt; 1/2 pound(s) sliced mazzarella cheese; 32 oz. can(s) 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 dish 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 Serves 4 to 8

Ingredients

1 large eggplant about 1 1/2 pound
3 - eggs beaten
1 1/2 cups bread crumbs
1 cup olive oil or vegetable oil
2 teaspoons oregano
2 teaspoons salt
1/2 pound sliced mazzarella cheese
32 oz. cans 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 i 1/4 inch slices.

Step 2

Dip into beaten egg ,then bread crumbs coating completely, heat oil in 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 oragano, 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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