eggplant parmesian

(2 ratings)
Recipe by
Patricia Kutchins
Lake Zurich, IL

Not too hard to make. Delicious result!

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 25 Min

Ingredients For eggplant parmesian

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

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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