eggplant parmesan

★★★★★ 1 Review
lobolori avatar
By LoriAnn Poland
from Martinsville, VA

I got this recipe after having dinner at a friends house. I had know idea that they were vegitarians or that we were eating a vegetarian meal. We just had a great meal with friends ... it surprised me that it was vegetarian!

★★★★★ 1 Review
serves 5 to 7 serving
prep time 25 Min
cook time 20 Min

Ingredients For eggplant parmesan

  • 1 lg
    eggplants
  • 2 lg
    eggs, beaten
  • 1 1/4 c
    dry bread crumbs (italian seasoned)
  • 1/2 to 3/4 c
    salad oil
  • 1 - 8 oz
    pkg. sliced mozzarella cheese
  • herb tomato sauce (recipe follows below)
  • 2 Tbsp
    fresh parmesan cheese, grated
  • HERB TOMATO SAUCE
  • 1 Tbsp
    minced onion
  • 1 Tbsp
    salad oil
  • 3 - 8 oz
    cans tomato sauce
  • 1 1/2 tsp
    oregano, dried
  • 1 pinch
    of salt
  • 1 pinch
    of basil, dried
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How To Make eggplant parmesan

  • 1
    Preheat oven to 400 degrees. Prepare two quart shallow casserole dish with non stick spray.
  • 2
    Peel eggplant and slice into 1/4 thick slices. Dip slices in egg, then coat well with bread crumbs. Saute' breaded eggplant in hot oil for about 3 minutes on each side, or until golden brown; add more oil, if needed. Drain eggplant on paper towels.
  • 3
    Place half of sauted eggplant on the bottom of lightly prepared casserole dish. Top with mozzarella and sauce, repeat layers. Sprinkle with parmesan cheese.
  • 4
    Bake uncovered at 400 degrees for 20 to 25 minutes, or until cheese are bubbly and browned.

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