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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from Linda's Treasured 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:  
2 medium eggplants
1/2 C. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 - 1/2 C. olive oil
2 - 8 oz. cans tomato sauce
1 - 8 oz. package mozzarella, slized
1/2 C. grated Parmesan cheese
Directions:
Directions:
1. Preheat over to 400º F.

2. Peel eggplants and cut into 1/2 inch slices. Sprinkle with salt. Spread out in a single layer on paper towels. Let stand 20 minutes.

3. Pat eggplant dry. Dip each slice in mixture of flour, 1/2 teaspoon salt and pepper.

4. Heat 1/4 cup olive oil in a frying pan. Brown eggplant quickly and drain.

5. Pour 1/4 inch of tomato sauce in the bottom of a greased 2 quart casserole. Top with 1/3 of the eggplant slices, 1/3 of the remaining tomato sauce and 1/3 of the cheeses. Continue layers.

6. Cover and bake in hot oven at 400º F for 20 minutes.

7. Remove cover and continue baking 10 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Marinara sauce or spaghetti sauce can be substituted for the tomato sauce.

 

 

 

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