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Eggplant Parmigiana

2 medium-sized eggplants, washed and cut into 1/2 in. slices
1/2 cup all-purpose flour
2 eggs, well beaten
1/2 cup bread crumbs
1 tsp dried oregano
6 Tbs olive oil
1 tsp salt, plus more for draining eggplant
1 tsp freshly ground black pepper
3 cups marinara sauce
1/2 cup freshly grated Parmesan cheese
Thin slices of mozzarella or Parmesan cheese

Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture. Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side. Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Arrange the eggplant slices on the sauce, sprinkle with the Parmesan, and place a slice of mozzarella or Swiss cheese on top of each eggplant slice. Cover with the remaining marinara sauce. Bake in a 325F oven for 20 to 25 minutes.

Yield: 6 Servings

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