Eggplant Parmesan

Family favorite, using Sunday gravy! Converts eggplant haters to eggplant lovers!

Photo by Donna I.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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Bunch servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sunday Gravy( see other key ingredient card)

  • 2

    eggplants

  • flour

  • salt pepper

  • eggs(about 8-12)

  • vegetable oil

  • 16

    oz mozzarella cheese

  • freshly grated locatelli cheese

Directions

Peel and thinly slice eggplant into rounds. Soak them in a big pot of water for a few minutes. Sprinkle the water with salt. Squeeze excess water out of eggplant and drain them in a single layer on paper towels. Put some flour, salt and pepper in a large ziploc bag. Whisk about 8 eggs into another bowl. Begin to heat up vegetable oil in frying pan. Now dip your eggplant slices into flour, then egg, letting excess egg drip off. Fry in hot oil a couple of minutes on each side, until lightly browned. Drain in single layer on paper towels. Repeat with all rounds. To make dish. Layer some gravy on the bottom of a 9x13 baking dish. Now place a layer of eggplant, overlapping at edges slightly. Now add a layer of mozzarella cheese. Another layer of gravy, followed by a layer of grated locatelli cheese. Repeat layers 2 times. Bake at 350 till heated through. ENJOY!

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