Eggplant Parmigiana

Italian Eggplant Casserole

Eggplant Parmigiana
Eggplant Parmigiana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large eggplant

  • salt,pepper

  • 1

    c. Italian dry bread crumbs

  • 2

    eggs, lightly beaten

  • olive oil

  • 1 1/2

    c. marinara sauce

  • 1 1/2

    c. tomato sauce

  • 1/2

    lb. mozzarella cheese, sliced

  • 1

    tsp. basil

  • 1/4

    c. grated Parmesan (fresh is best)

Directions

Wash eggplant. Cut into 1/4" slices crosswise. Season with salt and pepper. Dip into bread crumbs, then egg, then bread crumbs again. Refrigerate for 30 minutes. Fry eggplant slices in hot oil until tender and golden. Add more oil as needed. Drain. Combine marinara and tomato sauce. Line buttered shallow baking dish with some sauce. Add a layer of eggplant, mozzarella, more sauce, then sprinkle with basil and Parmesan. Repeat with another layer. Bake at 350 for 25-30 minutes.

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