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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Cara's Family 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:  
2-3 small eggplant or 1 large eggplant, peeled and sliced
2 eggs, beaten
2 cups Italian seasoned bread crumbs
6 cups (2 25-ounce jars) tomato or marinara sauce
1 (16 ounce) package mozzarella cheese, shredded
1/2 cup grated parmesan cheese
1/2 teaspoon dried basil
Directions:
Directions:
1. Preheat oven to 350 degrees F
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook several minutes per side or until golden brown and tender.
3. In a 13 x 9 inch baking dish, spread tomato sauce to cover the bottom.
4. Dip cooked eggplant slices in egg, then in bread crumbs, and place a layer of slices in the dish with sauce.
5. Sprinkle mozzarella and parmesan cheeses. Repeat layering eggplant, sauce and cheeses. Sprinkle basil on top.
6. Bake in preheated over for about 35 minutes. Serve with Italian or ciabatta bread and enjoy!

 

 

 

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