↞ recipe box start page
Category: Eggplant
Prep Time: Cook Time: Total Time:
2 cups seasoned bread crumbs
1/4 tsp salt
1/4 tsp black pepper
4 eggs, lightly beaten
1 large eggplant
Vegetable or olive oil for frying
3 1/2 cups spaghetti sauce, divided
3 cups shredded mozzarella cheese, divided
1 tsp dried basil, divided
1/4 cup grated Parmesan cheese, divided
Combine the bread crumbs, salt, and pepper in a shallow dish; place the beaten eggs in another shallow dish and set both aside. Wash the unpeeled eggplant and cut crosswise into 1/4 inch thick rounds. Dip the rounds in the bread crumbs, then the egg, then again in the bread crumbs. (Depending on the size of the eggplant, more bread crumbs and egg may be necessary.) Lay the rounds flat on a cookie sheet(s) and chill for 30 minutes.
Heat about 1/8 inch of oil in a large skillet. Fry the eggplant rounds until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper towels.
Preheat the oven to 350. Coat a 9 inch x 13 inch baking dish with nonstick vegetable spray, then place 1/2 cup of the spaghetti sauce over the bottom of the dish. Arrange a layer of the eggplant over the sauce, then pour one cup of sauce over that. Cover with a cup of mozzarella cheese, then sprinkle with basil and Parmesan cheese. Repeat with two additional layers and bake for 30 to 40 minutes, or until the cheese is melted and light golden. Serves 8
view more member recipes
EGGPLANT PARMIGIANA
view my recipes
print
save
Category: Eggplant
Prep Time: Cook Time: Total Time:
2 cups seasoned bread crumbs
1/4 tsp salt
1/4 tsp black pepper
4 eggs, lightly beaten
1 large eggplant
Vegetable or olive oil for frying
3 1/2 cups spaghetti sauce, divided
3 cups shredded mozzarella cheese, divided
1 tsp dried basil, divided
1/4 cup grated Parmesan cheese, divided
Combine the bread crumbs, salt, and pepper in a shallow dish; place the beaten eggs in another shallow dish and set both aside. Wash the unpeeled eggplant and cut crosswise into 1/4 inch thick rounds. Dip the rounds in the bread crumbs, then the egg, then again in the bread crumbs. (Depending on the size of the eggplant, more bread crumbs and egg may be necessary.) Lay the rounds flat on a cookie sheet(s) and chill for 30 minutes.
Heat about 1/8 inch of oil in a large skillet. Fry the eggplant rounds until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper towels.
Preheat the oven to 350. Coat a 9 inch x 13 inch baking dish with nonstick vegetable spray, then place 1/2 cup of the spaghetti sauce over the bottom of the dish. Arrange a layer of the eggplant over the sauce, then pour one cup of sauce over that. Cover with a cup of mozzarella cheese, then sprinkle with basil and Parmesan cheese. Repeat with two additional layers and bake for 30 to 40 minutes, or until the cheese is melted and light golden. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Eggplant Parmigiana
by sgre52160
Cooking sprayed with nonstick cooking spray 2 tsp olive oil 1 1/2 cups onions, chopped vine 2 clove garlic, minced 2 cups canned whole tomatoes 1/2 tsp oregano 1/8 tsp pepper 1 bay leaf 3/4 l
by sgre52160
Cooking sprayed with nonstick cooking spray 2 tsp olive oil 1 1/2 cups onions, chopped vine 2 clove garlic, minced 2 cups canned whole tomatoes 1/2 tsp oregano 1/8 tsp pepper 1 bay leaf 3/4 l
Nawlins Eggplant Parmigiana
by sgre52160
1 1/2 tbsp hot pepper sauce, divided 2 tbsp olive oil 1 large eggplant, about 1 1/4 lb 1 (26 oz) jar marinara sauce 12 oz. shredded mozzarella (3 cups) 1/2 cup Italian parsley, coarsely chopped
by sgre52160
1 1/2 tbsp hot pepper sauce, divided 2 tbsp olive oil 1 large eggplant, about 1 1/4 lb 1 (26 oz) jar marinara sauce 12 oz. shredded mozzarella (3 cups) 1/2 cup Italian parsley, coarsely chopped
Veal Parmigiana
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
Hamburgers Parmigiana
by sgre52160
1/4 cup minced scallions 1 tsp dried basil, crumbled 1 tbsp Italian parsley, minced 1 1/2 tbsp parmesan cheese, grated 1/4 tsp nutmeg, fresh grated 1/2 tsp fresh ground black pepper 1 cup dry br
by sgre52160
1/4 cup minced scallions 1 tsp dried basil, crumbled 1 tbsp Italian parsley, minced 1 1/2 tbsp parmesan cheese, grated 1/4 tsp nutmeg, fresh grated 1/2 tsp fresh ground black pepper 1 cup dry br
view more member recipes
related CDKitchen recipes
Chicken And Eggplant Parmigiana
Fried Eggplant Parmigiana
Baba Ganouj (Iranian Eggplant Dip)
Turkish Eggplant Salad
Cabbage Eggplant Salad
Sirloin With Peppers And Eggplant
Baked Stuffed Eggplant
Crispy Baked Eggplant