Eggplant Parmigiana

This classic dish feeds 5 to 6 people. Great as a main dish served at dinner or as part of an elegant breakfast buffet. Eggplant dredged in egg and flour, sauteed in olive oil, seasoned, topped with two cheeses and tomato basil sauce and baked. Easy and delicious.

Ingredients -

2 (1 pound each) Eggplants, trimmed, peeled, and cut into 1/4 inch-thick rounds
1/2 cup All-Purpose Flour, for dredging
2 Large Eggs, lightly beaten
1 cup Fine Dry Breadcrumbs
1/2 cup Olive Oil
3 cups Tomato Basil Sauce
8 ounces sliced Mozzarella Cheese
1/4 cup grated Parmesan Cheese

Preparation:

1. Preheat oven to 375°F.

2. Dredge eggplant slices in flour. Dip into beaten eggs. Coat with breadcrumbs.

3. Saute eggplant in olive oil over medium heat until golden brown. Drain eggplant slices on paper towels.

4. Season eggplant slices with salt and pepper.

5. Arrange half the eggplant slices in bottom of greased casserole dish

6. Cover layer of eggplant with ½ the tomato basil sauce and ½ mozzarella and parmesan cheese.

7. Repeat procedure, creating a second layer.

8. Bake uncovered 20 minutes.

Cooking Tip

Dry Breadcrumbs

Use your favorite flavored breadcrumb or make your own breadcrumbs as a substitute for store bought.

Cooking Tip

Eggplant

Eggplant can be stir-fried, roasted, baked, fried, grilled, stuffed, battered, sauteed, made into a stuffing or dip an. Eggplant is a wonderful ingredient to mix with other ingredients as it absorbs the flavors around it.