Eggplant Parmigiana
Prep
15m
Cook
25m
Category: | |
Seasons | |
Cuisine Type | Italian |
Ingredients
Ingredients:
1 large eggplant, peeled and cut into 1/2 inch thick slices |
1 teaspoon salt |
1/2 cup olive oil |
1/2 cup onion, chopped |
1 1 lb, 1 ounce can Italian tomatoes, undrained |
1/2 teaspoon basil |
1/2 teaspoon oregano, crumbled |
1 teaspoon salt |
1/4 teaspoon pepper |
2 large eggs |
3 tablespoons flour |
3/4 cup Parmesan cheese, grated |
8 ounces Mozzarella cheese, grated |
Eggplant Parmigiana Directions
- Sprinkle eggplant slices with 1 teaspoon of salt. Let stand 30 minutes to drop out the excess moisture; pat dry with paper towel. Heat 2 tablespoons of olive oil in saucepan, add tomatoes, basil, oregano, 1 teaspoon salt, and pepper. Cover. Simmer 20 minutes.
- Heat oven to 350°. Combine eggs and flower in small bowl. Beat with rotary beater until smooth. Dip eggplant in egg mixture; drain slightly. Saute in hot oil on both sides using 2 tablespoons of oil at a time. Place in a single layer of eggplant in a shallow 2 quart baking dish. Cover with half the tomato sauce, half the parmesan cheese, and have the mozzarella. Ricky a second layer of eggplant, sauce and mozzarella. Sprinkle with remaining parmesan. Bake 25 minutes or until thoroughly heated. Makes 6 to 8 servings .