Eggplant Parmesian

1
Patricia Kutchins

By
@Delisha

Not too hard to make. Delicious result!

Rating:
★★★★★ 2 votes
Serves:
6-8
Prep:
20 Min
Cook:
25 Min

Ingredients

1 medium
eggplant
3
eggs beaten
1/4 c
parmesian cheese grated
1/2 c
flour
1 1/4 c
panko breadcrumbs italian flavored
1 small
jar of tomato sauce
1 c
water
2 c
shredded cheddar cheese
3/4 c
olive oil

How to Make Eggplant Parmesian

Step-by-Step

  • 11. Peel and slice the eggplant into thin slices
  • 22. Lay the slices out on a cookie sheet
  • 33. Sprinkle salt on the eggplant
  • 44. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
  • 55. Beat the eggs with ¼ c parmesian cheese
  • 66. Have 3 dishes ready – flour, egg mixture, bread crumbs
  • 77. Rinse the eggplant quickly to remove some of the salt
  • 88. Have glass casserole dish ready. Pour a little sauce on bottom.
  • 99. Put ½ c olive oil in skillet and heat
  • 1010. Dip the eggplant slices in flour, egg mixture and then in bread crumbs.
  • 1111. Fry them in skillet until brown
  • 1212. Layer them on the bottom of the casserole dish in single layer
  • 1313. Sprinkle shredded cheddar cheese over eggplant
  • 1414. Ladle sauce over the layer
  • 1515. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed
  • 1616. Pour sauce over top and more shredded cheese
  • 1717. Bake in 400 degree oven for about 25 minutes until bubbly.

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