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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from From Grammie's Kitchen, 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:  
3 med sized eggplant peeled and sliced and drained

1/2 cup flour - seasoned with salt and pepper

3 eggs beaten - 1 tbs chopped parsley added

Oil for frying

Gravy and Sauce with meatballs (see recipes)

1 large mozzarella shredded

2 cups grated cheese
Directions:
Directions:

Dip slices of eggplant in flour and egg

Fry eggplant till golden - let drain on paper towel

Assemble in baking pan alternating layers
eggplant
cover with sauce shredded mozzarella
grated cheese
sliced meatballs
Repeat -ending with Mozzerella on top

Bake at 350'F until it bubbles - about 35/40 minutes
Let cool before cutting into serving squares

 

 

 

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