Tasty variation on Chicken Parmesan using browned eggplant, which breaded, brings out an extremely rich flavor that balances well with tomatoes and cheese"Can't believe it turned out so good my very first time! Fantastic & easy recipe! Thank you!" - Jules70
Yield: 8 Servings Ready in 45 minutes
54 people trying soon
Eggplant Parmesan Preparation
Peel eggplant, cut crosswise into about 3/8 inch thick slices. Salt slices in colander and leave to sweat for 30 minutes. Pat slices dry. Prepare one bowl with 3 eggs beaten and 2 tbls of water and another bowl with breadcrumbs. Take eggplant slices, dunk into egg mixture, roll in breadcrumbs, then cook in large saute pan douced with good amount of olive oil on medium heat. Cook all slices until golden brown on each side, flipping when necessary. In casserole, layer eggplant, then add cheeses and oregano to satisfaction, then add one can tomato sauce. Repeat process w/ another layer (remainder of) eggplant etc. Top with a bit of mozzarella and parmesan. Cook for 30 minutes in a 350 degree oven.
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