Eggplant Parmesan Recipe
Ingredients:
1 large unpeeled eggplant, cut into one-quarter-inch slices
2 eggs, slightly beaten
1 cup bread crumbs
1/2 cup vegetable or olive oil
2 (15 ounce) cans tomato sauce
1 teaspoon salt
2 teaspoons oregano
1/2 cup chopped parsley
1 (10 ounce) package mozzarella cheese slices
1 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Dip eggplant slices in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased 2-quart casserole. Cover with half of the tomato sauce and half of mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake 45 minutes.
Serves: 6 - 8
1 large unpeeled eggplant, cut into one-quarter-inch slices
2 eggs, slightly beaten
1 cup bread crumbs
1/2 cup vegetable or olive oil
2 (15 ounce) cans tomato sauce
1 teaspoon salt
2 teaspoons oregano
1/2 cup chopped parsley
1 (10 ounce) package mozzarella cheese slices
1 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Dip eggplant slices in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased 2-quart casserole. Cover with half of the tomato sauce and half of mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake 45 minutes.
Serves: 6 - 8
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