Eggplant Parmesan
This classic Italian Eggplant Parmesan is a family fav!
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled, sliced 1/2 inch |
*
|
| ⅔ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
eaten |
|
| ⅔ | cup |
bread crumbs
fine |
|
| 1 | x |
olive oil
for frying |
*
|
| 3 | cups |
tomato sauce
|
|
| 1 | pound |
mozzarella cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled, sliced 1/2 inch |
*
|
| 158 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
eaten |
|
| 158 | ml |
bread crumbs
fine |
|
| 1 | x |
olive oil
for frying |
*
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 453.6 | g |
mozzarella cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs.
Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork.
Drain on paper towels.
In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom.
Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan.
Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top.
Bake in 350℉ (180℃) F oven for 40 minutes, making sure that cheese on top is melted and browned nicely.
You can use the broiler for browning during the last few minutes, but don't over do it.
