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Category: VEGETABLES
Prep Time: Cook Time: Total Time:
1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil
1/2 cup Parmesan cheese, grated
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
salt & pepper to taste
1/2 pound mozzarella cheese, sliced
3 8-ounce cans tomato sauce
Slice eggplant into 1/4 inch slices. Dip each slice into beaten eggs, then into crumbs. Saute in hot oil until golden on both sides. Place a layer of eggplant in a casserole (2 qt), and sprinkle with some of the thyme, salt, pepper, garlic, Parmesan, oregano, and mozzarella. Cover with some of the tomato sauce. Repeat until all eggplant is used, topping the last layer with several slices of mozzarella. Bake uncovered at 350 degrees for 1/2 hour.
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EGGPLANT PARMESAN
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Category: VEGETABLES
Prep Time: Cook Time: Total Time:
1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil
1/2 cup Parmesan cheese, grated
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
salt & pepper to taste
1/2 pound mozzarella cheese, sliced
3 8-ounce cans tomato sauce
Slice eggplant into 1/4 inch slices. Dip each slice into beaten eggs, then into crumbs. Saute in hot oil until golden on both sides. Place a layer of eggplant in a casserole (2 qt), and sprinkle with some of the thyme, salt, pepper, garlic, Parmesan, oregano, and mozzarella. Cover with some of the tomato sauce. Repeat until all eggplant is used, topping the last layer with several slices of mozzarella. Bake uncovered at 350 degrees for 1/2 hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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