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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Favorites from Homemade To Go, 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 lg eggplant
1/2 c mayonnaise
1 c seasoned bread crumbs
1/2 grated parmesan cheese
4 c marinara sauce (recipe in Sauces)
1 c shredded mozzarella
Directions:
Directions:
Wash and cut ends off the eggplant. Slice crosswise about 1/4" thick. Spread mayonnaise on both sides of each slice and then dredge in the mixture of bread crumbs and parmesan cheese, coating both sides. Place eggplant on an ungreased cookie sheet in a single layer and bake at 400º for about 10 minutes, flip and bake another 5 minutes or until golden brown. Layer in a 9X13 casserole dish with marinara sauce and mozzarella. Top with mozzarella and more parmesan. Bake at 375º for about 20 minutes or until cheese is bubbly.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a revised version of my sister Linda's recipe. I like to "stripe" my eggplant with a potato peeler, but not peel them completely. You still get the color and flavor, but the skin is easier to eat.

 

 

 

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