Eggplant Parmigiana

Eggplant Parmigiana

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By
@RL12345

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
1 Hr 30 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 2
    large eggplants
  • 16 oz
    mozzarella cheese, shredded
  • 3 c
    italian seasoned breadcrumbs
  • 3-4
    beaten eggs
  • 3-4 c
    marinara sauce
  • ·
    olive oil for frying eggplant

How to Make Eggplant Parmigiana

Step-by-Step

  1. Wash 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.
  2. In a skillet heat enough olive oil to fry eggplant.
    Fry each slice of eggplant until golden brown on both sides. Place fried eggplant aside.
  3. Take casserole dish and coat the bottom with a small amount of marinara sauce. Start layering your casserole as follows:
  4. Eggplant, 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.

Printable Recipe Card

About Eggplant Parmigiana

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian



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