Name: Eggplant Parmigiana
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 large eggplant, about 1-1/2 pounds; 2 beaten eggs; 1.50 cups Italian bread crumbs; Extra virgin olive oil; 1 lb Mozzarella whole milk cheese, sliced; ½ cup fresh grated Parmesan cheese; 2 10 oz. jars of your favorite marinara sauce

CategoryEntreesDifficultyIntermediate

Yields6 Servings

Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

1 large eggplant, about 1-1/2 pounds

2 beaten eggs

1.50 cups Italian bread crumbs

Extra virgin olive oil

1 lb Mozzarella whole milk cheese, sliced

½ cup fresh grated Parmesan cheese

2 10 oz. jars of your favorite marinara sauce

Wash, peel eggplant and cut crosswise in ½ inch slices.

Dip into eggs, coat with seasoned bread crumbs, place on platter and refrigerate at least ½ hour.

Heat about 1/8 inch olive oil in skillet.

Fry eggplant on both sides until golden brown and crisp.

Drain on paper towel.

Spread 1/3 of sauce in greased 9” x 12” baking dish.

Layer half of the eggplant, half of the mozzarella, a third of the sauce and half of the Parmesan. Repeat layers.

Bake in preheated 350 degree oven for 30-45 minutes.

Ingredients