eggplant parmigiana
I sat with my Great Grandmother on many an afternoon while she prepared her eggplant. I was always present when my grandparents cooked or sewed. My family and friends love this recipe, but it can be time consuming.
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prep time
1 Hr 30 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 - large eggplants
- 16 ounces mozzarella cheese, shredded
- 3 cups italian seasoned breadcrumbs
- 3-4 - beaten eggs
- 3-4 cups marinara sauce
- - olive oil for frying eggplant
How To Make eggplant parmigiana
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Step 1Wash and slice eggplant very thin. Beat eggs in bowl. Place breadcrumbs on plate. Dip eggplant slices first in beaten egg and then breadcrumbs and place aside until all is breaded.
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Step 2In a skillet heat enough olive oil to fry eggplant. Fry each slice of eggplant until golden brown on both sides. Place fried eggplant aside.
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Step 3Take casserole dish and coat the bottom with a small amount of marinara sauce. Start layering your casserole as follows:
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Step 4Eggplant, small amount of sauce, and some of the shredded mozzarella cheese; continue this layering until you are out of eggplant slices. Top final layer with some sauce and shredded cheese. Bake for 40-45 minutes at 375 degrees.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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