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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Dollies Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup flour, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper, 2 eggs, 1 cup Italian seasoned dry bread crumbs, 1 1/2 lbs eggplant about 1 large, cut crosswise into 1/4 cut slices, 1 jar tomato paste sauce, divided, 6 oz mozzarella cheese, thinly sliced, 1 tbsp grated Parmesan cheese
Directions:
Directions:
Preheat oven to 425º. Position rack in upper third part of oven. Coat baking sheet with cooking spray. In shallow bowl combine first four ingredients, In another bowl beat eggs. Place bread crumbs in third bowl. Coat 1 slice of eggplant in flour mixture; dip into egg. Coat with bread crumbs; place on baking sheet. Repeat with remaining eggplant, flour mixture, eggs and crumbs. Bake in upper third of oven 10 minutes. Turn eggplant bake until golden crisp 10 to 12 minutes. Spread 2/3 sauce over bottom of 9"baking pan. Top with remaining eggplant and cover with rest of sauce. Top each eggplant slice with slice of mozzarella. Sprinkle with Parmesan. Bake until hot and cheese melts. 10 - 14 minutes
Number Of Servings:
Number Of Servings:
6

 

 

 

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