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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from Recipes to Remember, 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 c. flour
1 egg, beaten
1 medium eggplant, peeled, cut into 1/2" slices
1/4 c. cooking oil
1/3 c. Parmesan cheese
16 oz. jar spaghetti sauce
6 oz. pkg. shredded mozzarella
Directions:
Directions:
Combine flour and 1/2 tsp. salt. Dip eggplant into egg then into flour mixture. Brown eggplant in hot oil, 3 minutes on each side. Drain on paper towels. Place 1/2 eggplant in a baking dish. Cover with 1/2 spaghetti sauce, sprinkle with 1/ 2 Parmesan cheese. Repeat layers. Sprinkle shredded mozzarella cheese on top. Bake, uncovered, at 400º for 20-25 minutes.

 

 

 

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