Recipe Cottage


LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 01

Print this Recipe    Eggplant Parmesan 01

Eggplant Parmigiana
Yield: 6 servings

1 lg eggplant
1 ts salt
1/2 ts black pepper
1 1/2 c fine dry bread crumbs
3 eggs, lightly beaten
olive oil
1 1/2 c tomato sauce, heated
1/2 lb Mozzarella cheese, sliced
1 ts crumbled dry basil
1/4 c Parmesan cheese, grated

Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not
peel. Season with salt and pepper. Dip into bread crumbs, dip into
egg, then again into bread crumbs. (More or less crumbs and egg
may be needed depending on size of eggplant.) Refrigerate for 30
minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices
until tender and golden on both sides. Add more oil as necessary.
Drain on absorbent paper.

Line a buttered shallow baking dish with some of the tomato sauce.
Arrange a layer of eggplant slices over the sauce. Cover with a
layer of Mozzarella slices, more sauce and a sprinkling of basil
and Parmesan. Repeat in layers until dish is full.

Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Eggplant Parmesan 01, October 13, 2005 - 12:39 PM
Reviewer: Lou Ann from McKees Rocks, pa
I made the recipe substituting a jar of spaghetti sauce for the tomato sauce and basil. It was delicious.

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.