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Eggplant Parmigiana

From Lynne Wilson

Preheat the oven to 350°F.


1 -1½ lbs. eggplant
2 eggs
1 Tbsp. water
¾ cup bread crumbs
¼ cup Parmesan cheese, grated
½ tsp. salt
⅛ tsp. pepper
fresh tomato sauce
⅔ lb. mozzarella cheese, shredded


Peel and slice the eggplant.

Beat the eggs and water together and place them in a shallow dish. Mix the crumbs, Parmesan cheese, salt, and pepper and place them in another shallow dish. Dip the eggplant slices in the egg, then in the crumb mixture, coating both sides.

Heat a small amount of oil (about ⅛ inch deep) in a large frying pan over medium. Add the coated eggplant slices and fry, turning once, until brown on both sides. Drain the paper towels.

Place two layers of tomato sauce, eggplant, and mozzarella cheese, in that order, in a shallow 2-quart baking dish. Bake, uncovered, at 350°F for 20 to 30 minutes or until the sauce is bubbly and the cheese melts.