Eggplant parmisan recipes How to prepare
Yield
4 to 6 servings
Ingredients
• 3 large eggs
• 3 tablespoons water
• 3/4 cup Italian-seasoned breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 large eggplant, peeled and cut into 1/2-inch-thick slices
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan cheese, divided
• 1 (8-ounce) package shredded mozzarella cheese, divided
• 3 cups Pasta Sauce
Whisk together eggs and 3 tablespoons water until blended.
Combine breadcrumbs and 2 tablespoons Parmesan cheese.
Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in
a large skillet over medium heat 4 minutes on each side or until tender.
Arrange one-third of eggplant in a single layer in a lightly greased
11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese
and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta
Sauce over top.
Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining
1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10
more minutes or until cheese melts.
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