Eggplant Parmesan

Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and mozzarella cheese.

Yields:	6 servings
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Ingredients

1	large	eggplant	peeled,sliced 1/4 to 1/2 inch thick
2/3	cups	flour, all-purpose
2	large	eggs	beaten
2/3	cups	bread crumbs	fine, seasoned
3	cups	tomato sauce	eatless or not *
1	pound	mozzarella cheese
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated fresh if you can get it

Directions

* 4 cups of sauce (your favorite) with or without meat 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 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.

Reviews

This one is a real winner. Freinds and family rave and ask for more. Often requested at potlucks.
about 1 year ago by Like to cook

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.
over 7 years ago

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Member Review

Spinach Dal Andrah Pradesh Style

This is delicious--spicy and very nutritious. I used a tablespoon of ghee as a saute medium (could use more if desired) and a 10-oz. package of defrosted and drained chopped spinach, which worked fine.