LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 07
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Eggplant Parmesan 07
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Eggplant Parmigiana
1 large eggplant, about 1 1/2 pounds
2 eggs, beaten
1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2 tsp. pepper
oil
1 can (15 oz.) tomato sauce
1 tsp. basil
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced
1/2 C. grated Parmesan cheese
Wash eggplant and cut crosswise in 1/2-inch slices. Dip into eggs,
coat with bread crumbs, place on platter and chill 1/2 hour. Heat
about 1/8-inch oil in skillet. Fry eggplant on both sides until
golden and crisp. Drain on paper towel. Heat tomato sauce, basil
and oregano in small saucepan. Spread a third of the sauce in
greased 12 x 8 x 2-inch or other shallow baking dish. Layer half
the eggplant, half the mozzarella, a third of the sauce and half
the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven
until hot and bubbly, about 30 minutes. Makes 6 servings.
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