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Ingredients
| eggplants: 1 |
| vegetable oil |
| all-purpose flour (unsifted): 1/2 cup |
| eggs: 4 (scrambled) |
| bread crumbs: 1 cup |
| mozzarella cheese, whole milk (shredded): 3 cups (grated) |
| romano cheese (shredded): 1 cup (grated) |
| spaghetti/marinara sauce: 3 lbs |
Excellent Eggplant Parmesan
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
- Peel the eggplant, and cut it in half length-wise.
- Cut into 1/4" slices.
- Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
- Continue with all slices piling onto a plate.
- Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
- Fry until lightly browned on each side. Remove to plate.
- Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
- Add eggplant in a single layer.
- Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
- Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
- Bake in a 350 degree oven for 25-30 minutes.