Eggplant Parmesan (Parmigiana)
Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and lots of ooey gooey mozzarella cheese.
Yield
6 servingsPrep
10 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled,sliced 1/4 to 1/2 inch thick |
*
|
| ⅔ | cups |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| ⅔ | cups |
bread crumbs
fine, seasoned |
|
| 3 | cups |
tomato sauce
|
|
| 1 | pound |
mozzarella cheese
|
|
| ½ | cup |
Parmesan cheese
grated fresh if you can get it |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled,sliced 1/4 to 1/2 inch thick |
*
|
| 158 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 158 | ml |
bread crumbs
fine, seasoned |
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 453.6 | g |
mozzarella cheese
|
|
| 118 | ml |
Parmesan cheese
grated fresh if you can get it |
|
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, dpoon 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 reapeating 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℃) 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.
