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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Our Favorite 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!

Contributor:  
Contributor:  
Dagmar Metzger

Category:
Category:

Ingredients:  
Ingredients:  
Eggplant - Sliced
Salt
Easy Bolognese Sauce (see Recipe)
Parmesan Cheese
Mozzarralla Cheese


Dredging/Breading Station
Flour
Egg
Bread Crumbs

Directions:
Directions:
Preheat Oven to 375

TO PREPARE EGGPLANT
Season Eggplant with Salt on both sides and set aside for 10 minutes to "sweat out". After 10 minutes wipe off excess water and salt.

Line cookie sheet with foil; spray with cooking spray.

In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat Eggplant slices with flour; dip into egg mixture, then coat with bread crumb mixture. Place on prepared cookie sheet.

Bake 15 minutes, turning once.

TO ASSEMBLE DISH
Arrange prepared Eggplant slices in a 13x9 baking dish. May have to use more than one baking dish depending on how many slices you have. Usually can fit about 6 in a dish. Ladle Tomato Sauce over each slice. Sprinkle with Parmesan and Mozzarella Cheese.

Bake 10-12 Minutes.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies

 

 

 

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