Eggplant Parmesan (version XXXV)

Eggplant Parmigiana

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2 eggplants
1/2 cup flour
1 - 2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
grated parmesan cheese
1 pound mozzarella cheese, sliced thin
tomato sauce or spaghetti sauce

1. Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a plate and cover with a weight to draw out the juice; let stand about 1 hour.

2. Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper.

3. Fry in olive oil until golden on both sides. Drain on paper towels.

4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle with grated cheese and cover with a layer of mozzarella cheese. Repeat procedure until all eggplant is used, ending with mozzarella cheese.

5. Bake at 400 degrees for about 15 minutes.

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