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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Ahlers Family Favorite Recipes, 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:  
Olive oil, or Pam for baking sheet
1 egg
1/2 c. plain dry breadcrumbs
1/2 c. Parmesan cheese, plus a little extra for the top
1/2 tsp. oregano
1/2 tsp. basil
salt and pepper to taste
1 large eggplant, cut into 1/2 inch thick rounds
2-3 c. chunky spaghetti sauce (1 jar)
1 c. shredded mozzarella (or more!)
Directions:
Directions:
Preheat the oven to 375º. Grease the baking sheet with Pam or oil. In a wide bowl, beat the egg with 1-2 Tablespoons of water. In another bowl, mix together the breadcrumbs, Parmesan, and spices. Dip each piece of eggplant, one at a time, into the egg and then into the breadcrumbs making sure that both sides are completely coated. Then place onto the greased baking sheet. Bake 20 minutes, then turn them over and bake an additional 20 minutes. Remove eggplant from the oven and turn the heat up to 400º. In an oven safe dish, make layers starting with some spaghetti sauce on the bottom of the dish so it doesn't stick, then eggplant, then sauce topped with mozzarella. Repeat layering until all the ingredients are done. Top with a little Parmesan. Bake 15-20 minutes until the cheese is melted and the sauce is bubbling. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4

 

 

 

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