Tuesday, November 13, 2012


This is a great eggplant parmesan recipe. To me its even better the next day. I usually serve it with a side of pasta.


-2 Med size eggplants peeled and sliced thin
-1 1/4 cup seasoned bread crumbs*
-1/2 cup flour
-1 cup grated mozzarella cheese
-Grated Parmesan Cheese
-Olive oil
-2 cups jarred GOOD tomato sauce- or

use your own or click the link below for an easy recipe


Pre heat the oven to 350 degrees
  1. In a large colander line with eggplant slices-sprinkle with salt-layer and salt between each layer. Top with paper towels and something heavy to weigh it down (like a can of soup). Drain for about an hour. 
  2. Brush off the remaining salt from the eggplant. Lay the eggplant on paper towels and drain of remaining water.
  3. In a bowl, combine breadcrumbs and flour. In another bowl combine egg and milk.
  4. In a med size skillet-heat oil over MED HIGH.
  5. Dredge eggplant in breadcrumb mixture then egg mixture. Fry in batches in the hot oil. Drain on paper towels. 
  6. In an oven safe bowl, line the bottom with about 2 tablespoons of tomato sauce. Top with fried eggplant and sprinkle with parm cheese. Top with shredded mozzarella cheese and sauce. Repeat until the top layer ends with the tomato sauce. Sprinkle with little mozzarella cheese. Bake for 30 minutes-serve. 

* I use these breadcrumbs

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