eggplant parmesan
(1 RATING)
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!
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prep time
25 Min
cook time
20 Min
method
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yield
5 to 7 serving
Ingredients
- 1 large eggplants
- 2 large eggs, beaten
- 1 1/4 cups dry bread crumbs (italian seasoned)
- 1/2 to 3/4 cups salad oil
- 1 - 8 ounces pkg. sliced mozzarella cheese
- - herb tomato sauce (recipe follows below)
- 2 tablespoons fresh parmesan cheese, grated
- HERB TOMATO SAUCE
- 1 tablespoon minced onion
- 1 tablespoon salad oil
- 3 - 8 ounces cans tomato sauce
- 1 1/2 teaspoons oregano, dried
- 1 pinch of salt
- 1 pinch of basil, dried
How To Make eggplant parmesan
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Step 1Preheat oven to 400 degrees. Prepare two quart shallow casserole dish with non stick spray.
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Step 2Peel 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.
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Step 3Place half of sauted eggplant on the bottom of lightly prepared casserole dish. Top with mozzarella and sauce, repeat layers. Sprinkle with parmesan cheese.
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Step 4Bake uncovered at 400 degrees for 20 to 25 minutes, or until cheese are bubbly and browned.
- 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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