Eggplant Parmigiana
Super easy
Cheap
Prep

15m

Cook

25m

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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

  1. 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. 
  2. 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 .

Notes

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