Eggplant Parmesan

 This may be my favorite food in the world.  Serve with a side of pasta and you will be in heaven.  In this recipe I dredge the eggplant in flour instead of breadcrumbs.  It is a bit lighter.  in summer I substitute zucchini for the eggplant and it really is delicious.

  • 1 large eggplant peeled and sliced into 1/4 inch round slices
  • 2 eggs with 2TBS water 
  • flour for dredging eggplant (about 1 cup) seasoned with salt and pepper
  • olive oil for frying eggplant slices (about 1/2 cup)
  • tomato sauce
  • 1 lb fresh mozarella sliced thin for layering
  • grated romano or parmesan (about 5 TBS)
  • See recipe for simple tomato sauce or use your large can or jar...set aside
  • Slice eggplant and dredge first in flour (dusting off any excess), then the egg, and then back in the flour (dusting of any excess)
  • Coat bottom of frying pan with olive oil and when hot add the eggplant slices being sure not to crowd, cook through and put on paper towels to drain 
  • Put some sauce to coat bottom of lasagna dish...add layers, eggplant, sauce, and mozarella, being sure to sprinkle grated cheese between should see some mozarella and sprinkle with grated cheese
  • Cover with tin foil.....Bake at 350 for about 45 minutes til bubbling.....remove tin foil about 10 minutes before done.
  • Can garnish with fresh basil and is wonderful served with pasta






Eggplant Parmesan
Total Time:3 hour(s) 0 minutes
Prep Time:60 min.
Cook Time:120 min.
Print this pagePrint this Page
Welcome Center | Home Town | Recipes | Kitchen How Tos | Tips & Repairs | Manners | Advice | Pets | Blog | Health | Safety | Auto | Gardening | A Place of Your Own | Travel | Personal Finance | About Us | Resources | Policies | Contact | Sitemap
© Copyright 2017 What Would Mom Say
Web Design and Animation by Off the Page Creations, Tampa; Illustration by Dave Mullin