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"The belly rules the mind."--Spanish Proverb

eggplant Parmesan Recipe

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This recipe for eggplant Parmesan is from Greenup County High School Humanities Global 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:  
1 egg1 tablespoon water1 small eggplant, cut into 3/4 inch thick slices1 cup dried bread crumbs, seasoned1 1/2 cups shredded mozzarella cheese1/4 cup spaghetti sauce
Hunt's Tomato Sauce
All-natural, made from vine-ripened tomatoe


1/4 teaspoon crushed red pepper flakes3 tablespoons grated Parmesan cheese
Directions:
Directions:
In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
Top eggplant with sauce and Parmesan cheese and serve.
Preparation Time:
Preparation Time:
15

 

 

 

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