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    Christy's Eggplant Parmesan


    Source of Recipe


    Christy

    List of Ingredients




    1 large eggplant, whole
    1 teaspoon salt
    1/2 teaspoon pepper
    1 1/2 cups dry bread crumbs
    3 medium eggs -- beaten
    1 1/2 cups tomato sauce -- heated
    1/2 pound mozzarella cheese (Italian herb) -- shredded
    1 teaspoon dry basil -- crumbled
    1/4 cup Parmesan cheese -- grated

    Recipe



    Wash eggplant and cut crosswise into 1/4" thick rounds. Season with salt and pepper. Dip into crumbs, then egg, then crumbs again. Refrigerate for 30 minutes. Heat 1/8" oil in skillet. Fry eggplant until tender and golden on both sides. Add oil if needed. Drain on paper towels. (Can also bake eggplant in oven to cook it rather than frying.) Line buttered shallow baking pan with sauce. Arrange layer of eggplant slices over sauce and cover with layer of mozzarella, more sauce, basil and Parmesan. Repeat in layers until dish is full. Bake in preheated 350ºF oven for 25-30 minutes, until bubbling.

 

 

 

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