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Eggplant Parmigiana Recipe | |
Italian Vegetable | |
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Ingredients:
1/4 c. plain flour1 med. eggplant, peeled & cut crosswise into 1/2" slices 1/2 tsp. salt 1 beaten egg 1/4 c. cooking oil 1/3 c. grated Parmesan cheese 1 16-oz jar spaghetti sauce 6 oz. sliced mozzarella cheese
Directions:
Combine flour & 1/2 tsp. salt. Dip eggplant into egg, then into flour mixture. Brown eggplant, half at a time, in hot oil about 3 minutes per side, adding more oil as needed. Drain well on paper toweling. Using half of the eggplant, place in single layer in a 10x6x2" baking dish, cutting slices to fit. Sprinkle with half the parmesan. Top with half of the sauce & half of the mozzarella. Repeat layers. Bake uncovered in a 400 degree oven for 20 minutes.Serves 6
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