• eggplant
  • eggs
  • Italian breadcrumbs
  • tomatoe sauce
  • olive oil
  • mozerella cheese
  • parmesan cheese


1) Preheat oven to 500 degrees
2) Slice eggplant thinly, dip into beaten eggs, coat with breadcrumbs
3) arrange on pan
4) put a few drops of olive oil over each slice
5) Bake for about 10 min. or until browned
6) Remove from oven, turn heat down to 350
7) put a layer of sauce on bottom of another pan, arrange eggplant on top
8) cover this layer with sauce, add parmesan cheese
9) put another layer of eggplant, add sauce on top, then parmesan cheese
10) add grated mozerella on top
11) Bake at 350 for about 10 min. until cheese is melted

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Submitted 6/13/05.
Source: my grandmother/mother
Submitted By: B. Schumacher
Eggplant Parmigiana-healthier