Eggplant Parmigiana

By: Vicki

A simple Italian recipe for eggplant parmesan... I've never been a huge fan of eggplant, but I must say, this worked for me.

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Dip the sliced eggplant into the beaten eggs to coat. Transfer the egg-covered eggplant to a dish with the bread crumbs. Cover the eggplant completely and set aside. In this manner, bread all of the eggplant slices.

Heat the olive oil in a large pan and fry the breaded eggplant until browned on both sides. Set aside to drain once done.

Spread a thin layer of sauce in a baking dish. Layer with the eggplant, parmesan cheese, mozzarella, and then more sauce. Continue to use up all of the eggplant.

Bake in a pre-heated 350 degree oven for 30 minutes.
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