eggplant parmesian

How To Make eggplant parmesian

• 1

  1. Peel and slice the eggplant into thin slices
• 2

  2. Lay the slices out on a cookie sheet
• 3

  3. Sprinkle salt on the eggplant
• 4

  4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
• 5

  5. Beat the eggs with ¼ c parmesian cheese
• 6

  6. Have 3 dishes ready – flour, egg mixture, bread crumbs
• 7

  7. Rinse the eggplant quickly to remove some of the salt
• 8

  8. Have glass casserole dish ready. Pour a little sauce on bottom.
• 9

  9. Put ½ c olive oil in skillet and heat
• 10

  10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs.
• 11

  11. Fry them in skillet until brown
• 12

  12. Layer them on the bottom of the casserole dish in single layer
• 13

  13. Sprinkle shredded cheddar cheese over eggplant
• 14

  14. Ladle sauce over the layer
• 15

  15. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed
• 16

  16. Pour sauce over top and more shredded cheese
• 17

  17. Bake in 400 degree oven for about 25 minutes until bubbly.
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