Eggplant Parmesan
Prep Time
40 mins
Cook Time
35 mins
Course:
Main Course
Cuisine:
Italian
Keyword:
eggplant parmesan, eggplant recipe
Ingredients
- 1-2 eggplants
- 2 Tbsp. milk (add more as needed)
- 1 egg
- cooking oil
- 1/2 cup flour (add more as needed)
- 1/2 cup grated Parmesan or Romano cheese (add more if needed)
- 1 package mozzarella cheese slices
- 1 jar Progresso meat sauce
Instructions
-
Cut off stem and bottom of eggplant. Peel off any tough or bruised skin (leave the rest of the skin intact).
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Wash eggplant in cold water.
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Slice into 1/4 inch thick slices. Cut out any dark or brown spots in the eggplant meat.
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Scramble egg in one bowl. Place milk in another bowl and flour on another bowl.
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Dip your eggplant slices first in the milk, then the egg and dredge in flour.
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Fry in oil at 325 degrees. Drain excess oil.
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Make up to three layers of eggplant.
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Top each layer with grated Parmesan or Romano cheese.
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On top of the grated cheese place one slice of mozzarella on each stack.
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Add spaghetti sauce only on top layer.
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Cover dish and bake in 350 degree oven for about 35 minutes, until heated through and cheese is melted.