Saturday, December 18, 2010

Easy Eggplant Parmesan

350° - 20 minutes. Serves 6


1 large eggplant, peeled and cut into 1/2 inch slices
3 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese


Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry.

Dip the eggplant in the egg the drag through the breadcrumbs.

Gently pan fry the eggplant over medium heat until golden brown on both sides: just a few minutes.  Remove to paper towel to drain.

Layer the fried eggplant in a casserole dish and alternate with spaghetti sauce, mozzarella cheese, and parmesan cheese.

Bake for 20-25 minutes or until cheese is browned and sauce is bubbly.


While this is an easy recipe, it is time consuming to prepare.  My last go at making this recipe took more than 1 hr to prepare, including eggplant salting wait.


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