• 1/4 c. plain flour
  • 1 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


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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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: C Mahoney
Eggplant Parmigiana